Pate Stuffed Chicken Breasts With Sour Cream
|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|
|Hot cooked rice/Mashed potato||1 Cup (16 tbs)|
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.