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After we trimmed down Stephanie Bell's original chicken dish, the Kaysville, Utah cook wrote, "My family barely noticed that anything had been changed. Everyone loves this makeover recipe, and now I can serve it without worrying about the fat and cholesterol.”
This recipe is:
Healthy
Diabetic Friendly
Nutritional Facts 1 serving equals 310 calories, 11 g fat (5 g saturated fat), 89 mg cholesterol, 567 mg sodium, 17 g carbohydrate, trace fiber, 34 g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 starch.
Originally published as Makeover Swiss Chicken Supreme in Light & Tasty December/January 2006, p39
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Reviewed on Jan. 04, 2013 by tammyjeanb
Made this as stated, however used shredded swiss instead of slices. My family enjoyed this very much served over rice. Next time I think I will try sprinkling cayenne over the chicken to give it more flavor and kick. :)
Reviewed on Aug. 02, 2012 by supersportgirl
Good quick recipe! I was able to throw it together after I got home from work. Chicken was very moist. It was hard to believe that this was fairly healthy! It took me closer to 40-45 minutes in baking time, but I might have had thicker chicken breasts. We're not big onion fans, so I'll probably cut down ont he minced onion next time.
Reviewed on Apr. 04, 2012 by ddishnow
We really liked this recipe! It's 8 PPT in Weight Watchers so that's a bonus. I will make it again.
Reviewed on Nov. 04, 2011 by matilda629
This has become one of our favorite dishes. I make twice the sauce and serve brown rice and broccoli with it; we pour sauce over everything! I use italian bread crumbs instead of crackers and no butter.
Reviewed on Jul. 26, 2011 by McDougale
Everyone loved it!
Reviewed on Jan. 25, 2011 by oliverly
This was very easy to make and it was delicious!
Reviewed on Apr. 22, 2010 by martinna
This recipe was convenient to make after work, and the taste of the chicken and toppings was good. But we thought the sauce needed a little more flavor.
Reviewed on Feb. 11, 2010 by ashleelinette
delicious!!!
Reviewed on Jan. 27, 2010 by weather_girl
This was really great! I served it with broccoli and cheese and asparagus
Reviewed on Aug. 17, 2009 by keykeelee
To lower sodium content all you have to do is: 1. Omit the 1/4 teaspoon salt; 2. Use UNsalted butter; and 3. Use homemade chicken broth thickened with cornstarch or flour.
Reviewed on Aug. 04, 2009 by edithnc
I used the Purdue extra thin boneless , skinless breasts and used regular sour cream. Very good " make again" recipe"! Eveyone loved the sauce.
Reviewed on Jun. 28, 2009 by MICHIGANGIRL
WE MADE THIS AND USED THE CHICKEN PULLED-STYLE. MORE OF THE SAUCE GOT INTO THE MEAT THIS WAY. WE ALSO USED FAT-FREE SOUR CREAM. THIS, I AM SURE, ONLY LOWERED THE FATS A BIT;ALL HELPS THOUGH. IT IS TOO BAD THAT WE CAN NOT DEVISE A WAY TO LOWER THAT HIGH SODIUM LEVEL! IT SHOULD BE AT LEAST 300 mg LOWER FOR A GOOD READING.
Reviewed on Jul. 24, 2008 by pinkhottie
this is a delicious dinner. i would suggest that you shred the chicken and top it with biscuits.
Reviewed on May. 02, 2008 by oreotookie
This is a great recipe. I sprinkled lowfat bacon pieces (the reals stuff) and it was scrumptious. My husband said he didn't know low fat could be so good!
Reviewed on Jan. 08, 2008 by Mrs. Janelle
This version of creamy chicken was a delight for my 5 boys. The 1st time I made it I only prepared enough for 1 serving per person, but they all craved for more! thanks!
Reviewed on Jan. 03, 2008 by lifesjourneytoday@yahoo.com
This is a wonderful recipe and it is great with mushrooms if you like those too.
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