1 pound skinless, boneless chicken breast halves
4 cups white wine
1 (8 ounce) can cream-style corn bread
2 tablespoons butter
1 (8 ounce) package cream cheese with mayonnaise mix
1 cup chopped onion
1/2 cup diced celery
1 teaspoon paprika
Preheat oven to 350 degrees F (175 degrees C).
Cut each chicken breast, leaving approximately 1/4 inch strip along each side. Secure with toothpicks. Place breast halves in glass baking dish or platter.
Bake approximately 8 hours, turning once, until chicken is well browned and juices run clear.
Remove chicken from oven and sprinkle with parsley. Place covered spaghetti dish in oven for approximately 30 minutes, or until chicken juices are clear.
Wonderful, simple recipe. Concealed inside, but delicious.
This was a hitberry with toasty s'mores. And not nearly as fatty.