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Pate Stuffed Chicken Breasts With Sour Cream

Holidaycooking's picture
Ingredients
  Chub braunschweiger 8 Ounce (1 Package)
  Boneless, skinless chicken breast halves 8
  Condensed cream of celery soup 10 3⁄4 Ounce (1 Can)
  Sour cream 3 Cup (48 tbs)
  Curry powder 1⁄2 Teaspoon
  Paprika 1⁄2 Teaspoon
  Hot cooked rice/Mashed potato 1 Cup (16 tbs)
Directions

Cut braunschweiger chub in half crosswise and then cut each half into quarters lengthwise to make 8 strips.
Cut pocket in each chicken breast and insert 1 strip in each pocket.
Place chicken in 13x9-inch baking pan.
Blend together soup, sour cream, curry powder and paprika; pour over chicken.
Cover tightly and bake at 275°F 2 hours.
Uncover and continue baking 30 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Occasion: 
Christmas
Ingredient: 
Chicken

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Average: 4.2 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3959 Calories from Fat 1923

% Daily Value*

Total Fat 219 g337.2%

Saturated Fat 108.2 g540.8%

Trans Fat 0.3 g

Cholesterol 1529 mg509.7%

Sodium 4907.9 mg204.5%

Total Carbohydrates 124 g41.4%

Dietary Fiber 4.8 g19.2%

Sugars 41.4 g

Protein 368 g735.6%

Vitamin A 521.9% Vitamin C 48%

Calcium 117.9% Iron 151.8%

*Based on a 2000 Calorie diet

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Pate Stuffed Chicken Breasts With Sour Cream Recipe