| Breast of Chicken Eugenie
2 1/4 inch thick slices of boneless ham
2 stalks celery, chopped
1 teaspoon of minced onion
6 chicken breasts
2 cans of cream of chicken soup or celery
1/2 cup of coffee cream |
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Cut the ham in 6 serving portions. Sauté until lightly browned in a little butter. Place each portion on a large square of foil. Sauté also the chicken breasts. warm the soup. Add the celery, onion and cream. Pour 1/2 cup over each portion. Seal each portion. Bake on cookie sheet for 1 1/4 hours at 375ºF. Serves 6 |
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