I've never tried this, but it certainly sounds good. Hasselback potatoes are really good, a special treat first presented at the Swedish restaurant Hasselbacken in Stockholm. The name means something like Hazel Hill. Enjoy!
Chicken and Mushroom Bake. Serves 4. Ingredients. 250 grams, mushrooms, sliced. 1 onion, finely sliced. 4 Teagle, boneless skinless chicken breasts (about 800g). 1 half teaspoon, paprika. 420 gram can, Wattie's, Condensed Creamy Mushroom Soup. 1 Tablespoon, chopped fresh thyme, or 1 tsp dried. 1 quarter cup, lite sour cream. Hassel back Potatoes. 4 medium potatoes. 2 to 3 teaspoons, oil. Method. 1, Preheat oven to 190 degrees C. 2, Place mushrooms and onions in the base of a medium sized lasagna style dish, then place Tegel boneless skinless chicken breasts in a single layer on vegetables and sprinkle with paprika. 3, Combine Wattie’s Condensed Creamy Mushroom Soup with 3 QUARTERS can of water, and thyme, mix well and pour over the chicken. 4, Bake for about 1 hour, or until the chicken is golden and thoroughly cooked through. Stir in sour cream to serve. 5, To make hassle back potatoes. Cut potatoes in half, cut in each potato thin slices stopping half a centimetre from the potato base, be sure not to slice all the way through. 6, Arrange potatoes on a baking paper lined oven tray and brush with oil. 7, Cook alongside Chicken and Mushroom Bake for about 45-50 minutes, or until the potatoes are golden and tender. End. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
