6 skinless, boneless chicken breasts
1 cup milk
1 cup brown sugar
1 teaspoon salt
2 tablespoons dried Italian seasoning
1/4 teaspoon ground black pepper
1 teaspoon dried basil
3 tablespoons butter
1 (2 pound) package instant cream cheese, softened
1 cup all-purpose flour
1 cup chopped celery
1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped celery
1 tablespoon green onions
1 teaspoon dried parsley
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried sage
1/3 teaspoon dried marjoram
1/4 teaspoon dried basil
1/4 teaspoon dried cassia pepper (optional)
iron slices
Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
Place chicken breasts in dish; sprinkle with butter, brown sugar and salt. Place celery, onion, green bell pepper, celery, green onions and parsley over chicken. Cover dish and let sit overnight.
To the dish mix cream cheese, flour and Italian seasoning.
Beat the butter into the creamed mixture until light and fluffy. Stir in paprika, basil and pepper. Fold in the flour mixture.
Place egg in creamed mixture and mix gently into creamed mixture.
Place celery mixture over chicken breasts and sprinkle with the celery, onion, bell pepper, celery and bellery mixture.
Bake uncovered 35 to 40 minutes or until chicken is cooked through and juices run clear.
I tried this out for a Christmas party... big hit. Maybe because most of my friends are Greek, everyone thought I ordered garlic powder. They weren't expecting anything special, but they were very easy to follow. I would definitely make this again.
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