My mom has been making this baked Italian chicken for as long as I can remember, and to be honest I have no idea where she got the recipe from, so I definitely not trying to claim this as my family’s recipe.
Mom’s version calls for:
3-5 chicken breasts
8 oz cream cheese (soft, you can do this in the microwave)
1 package Good Season Italian Dressing mix
1/3-1/2 Cup white cooking wine
The problem with this recipe is, you have to make the whole recipe…it’s pretty tricky to measure out just the right amount of cream cheese and get just the amount of dressing mix you need for one breast of baked Italian chicken if that’s all you want to fix.
Here’s what I did. Now that Philadelphia has the Cooking Creme I thought I’d try the recipe with the Italian Cheese and Herb flavor. And while I was at it, I thought in stead of using the white cooking wine, I’d use actual white wine.
I can’t give you exact measurements because really this sauce is all about eyeballing. I mixed about 3 spoonfuls of the cooking creme with a splash of white wine. You don’t want it too runny, so start small and then add more if it still seems really thick.
I wanted to serve this over pasta and needed a little extra sauce.
Put the chicken breast in a baking dish that you’ve sprayed with pam.
Once the sauce is the consistency you want pour it over the chicken breast, being sure to cover the entire breast.
You bake this for 40-45 minutes at 350 degrees. Cook the pasta you want to serve it with and have it ready when the chicken is done. Works well with Farfalla or Rotini.
If you’re looking for a quick, simple and tasty baked Italian chicken recipe. Give this one a try. I’m not sure my mom would like my alterations, but I think it turned out pretty good and took no time at all to prepare, just to cook.