The gathering of four on Tuesday sat down at dinnertime to creamy Swiss baked chicken breasts, which I used to make quite a lot and have sort of gotten away from for the last few years. I pretty regularly have trouble avoiding toughening up the breasts when I cook this dish, and yet the flavors all come together really well. I made extra stuffing and also brought out a batch of sweet southern coleslaw, based in part on my mother's recipe.
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| Fire No. 67 |
Before going to bed on Monday night, I had checked the Tuesday forecast and was expecting a slow rise in temps to the low 50s. But the cold drizzle and heavy skies persisted and, here at the house, the gauge never rose above 41°F. I had awakened early—around 4 am—and had a fire going before 5 am. And I kept it going all day long, which I find rather delightful.
"Easy Creamy Swiss Baked Chicken Breasts," a recipe shared with me by Cindy Coulson in 1997. A matching version of the recipe can be found on Cooks.com.
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