Back in the day, you used to get recipe cards with your bank statements! At least at the little bank we used in our town of Crestview, Florida. First Bank of Crestview still sends them out to this day! Most of us get our statements online to save a tree, I guess, but lucky for me, my mom-in-law gets them in the mail and still saves the recipes for me! This recipe is from one of these old timey cards.
Now, I’m going to give it to you like it was written. But. I am making a couple of changes next time I make it. My people loved it just this way, but I like my chicken a little more tender. So, next time I’ll either sear it in a pan first or just bake it a bit longer, maybe an hour and half. I’m crazy like that.
- 4 boneless skinless chicken breasts
- 4 teaspoons dried parsley flakes
- garlic powder
- 3 ounces cream cheese, cut in 4 pieces
- 1/2 cup mayonnaise
- 1 (10 3/4 ounce) can cream of chicken soup
- 1/2 cup milk
- 1 teaspoon lemon juice
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Pound chicken breasts until flat. Sprinkle each breast with 1 teaspoons parsley flakes and garlic powder. Add one slice cream cheese and roll up chicken, securing with toothpicks. Place breasts in a greased 13×9″ glass baking pan. Combine remaining ingredients until smooth and pour over chicken. Bake at 325 for one hour. Serve over rice or egg noodles.
If you’d like an easily printable copy of this recipe, click here: Specialty Chicken