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  1. #1
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    Jan 2004
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    Default Heavenly Chicken - Freezer steps included

    Order nail wraps from a Jamberry Independent Consultant
    Description: Chicken breasts smothered in white sauce, spinach, and
    ham. Delicious, and has a nice presentation too.

    Serving Size: 8

    Difficulty: Easy

    • 1 10-ounce package of
    • frozen chopped spinach
    • 1/2 cup sliced scallions
    • 2 tablespoons
    • margarine
    • 2 tablespoons all-
    • purpose flour
    • 1 cup milk
    • 1 cup cracker crumbs
    • 1 cup grated parmesan
    • cheese
    • 8 boneless skinless
    • chicken breast halves
    • (about 3 pounds)
    • 1 cup cooked cubed
    • ham
    • In a small saucepan, cook spinach according to package
    • directions; drain well.
    • In a medium saucepan, make a white sauce; saute
    • scallions in the margarine over low heat until tender. Stir
    • in flour, adding milk all at once. Cook over low heat,
    • stirring constantly until bubbly. Boil and stir one minute
    • more until smooth and thickened.
    • Combine cracker crumbs and cheese. Set half of mixture
    • aside. Dip chicken breast halves in remaining crumb
    • mixture to coat lightly. Arrange breast halves in a 13X9X2
    • baking dish. If meal is to be frozen, seal remaining half of
    • crumb mixture in a freezer bag.
    • Stir spinach and ham into white sauce. Spoon over
    • chicken breasts.
    • IF FREEZING - Allow to cool and carefully place into into
    • freezer bag. Tape extra crumb bag to package. Freeze
    • until needed.
    • COMPLETELY - Bake covered in a preheated 350* over for
    • 60-75 minutes, until chicken is fully cooked. Uncover and
    • sprinkle top with crumb mixture. Bake for an additional 10
    • minutes.

  2. #2
    VIP Eligible
    Join Date
    Jan 2004
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    2,926 Times in 821 Posts

    Default Re: Heavenly Chicken - Freezer steps included

    Extra tip for freezing!!

    I made two bags for this - it makes so much that we get two meals out of it. So I freeze it in two freezer bags, and put the extra crumb topping in two small bags. Also, I carefully set the smothered chicken into the bags, then put the bags on a cookie sheet to freeze - froze much more neatly, and thaws much eaisier - and not sloppy.


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