Chicken breasts are pounded thin, rolled up with butter and seasonings, and then slow-baked in a rich sour cream and sherry sauce.

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Recipe Summary

prep:
20 mins
cook:
1 hr 30 mins
total:
1 hr 50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300 degrees F (150 degrees C), and grease a 7x11 inch baking dish.

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  • Pound the chicken breasts with a meat mallet until flattened. Place 1 tablespoon of butter on each breast, and sprinkle with Italian dressing mix. Roll up the breasts, secure them with toothpicks, and place in the baking dish.

  • Whisk together the cream of chicken soup, sour cream, and sherry in a bowl until smooth, and pour over the chicken rolls.

  • Bake in the preheated oven until the chicken is cooked through and tender and the sauce is bubbling, about 1 1/2 hours.

Nutrition Facts

367 calories; protein 26.1g 52% DV; carbohydrates 7.4g 2% DV; fat 25.2g 39% DV; cholesterol 116.1mg 39% DV; sodium 737.8mg 30% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/31/2009
Everyone agreed this was a four-star meal which is a really high rating for my family. The sauce had a nice flavor. I sprinkled some bread crumbs on top of the chicken with about 10 minutes left. I only made three chicken breasts so I had a lot of sauce left over which might have worked well with some noodles. I'll have to try this next time. Read More
(7)

Most helpful critical review

Rating: 3 stars
12/02/2009
This was good not spectacular. Hubby thought it was very good. I did use low fat soup and lite sour cream and only 3 chicken breasts (so only 3 Tbsp butter and not the whole pkg of dressing mix.) Served with rice we like lots of sauce but of course still have some left over. Read More
(4)
6 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/30/2009
Everyone agreed this was a four-star meal which is a really high rating for my family. The sauce had a nice flavor. I sprinkled some bread crumbs on top of the chicken with about 10 minutes left. I only made three chicken breasts so I had a lot of sauce left over which might have worked well with some noodles. I'll have to try this next time. Read More
(7)
Rating: 5 stars
06/01/2009
Excellent meal! The chicken cooked very quickly because it had been pounded thin. I added some sliced mushrooms to the butter inside the roll. The sherry adds a nice mellow touch. Read More
(7)
Rating: 3 stars
08/24/2009
This chicken was good but I am not sure I would make it again. Read More
(4)
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Rating: 3 stars
12/02/2009
This was good not spectacular. Hubby thought it was very good. I did use low fat soup and lite sour cream and only 3 chicken breasts (so only 3 Tbsp butter and not the whole pkg of dressing mix.) Served with rice we like lots of sauce but of course still have some left over. Read More
(4)
Rating: 4 stars
02/18/2011
This one was...bizarre to me. My taste buds were very confused and I think I liked this. My husband mentioned it seemed like a sauce that would be good a nice lump crab cake or a nice white fish. I think we'll eat this again but try it on one of those instead of the chicken. I think you really need a protein that has a very distinct noticeable flavor as opposed to one that tastes like whatever it is cooked in. Read More
(3)
Rating: 5 stars
12/20/2012
This is a dish fit for company. I put fresh spinach leaves inside the chicken breasts before rolling them up. I also cut the sherry down by half just because I was afraid it would be too strong for my personal taste. I served it over egg noodles. Delicious! (The butter puddles on top but if you stir up the sauce it's all good. The butter could probably be omitted.) Read More
(2)
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