Prep 10 mins
Cook 20 mins
Found online -- looks nice and simple -- and easily tweakable!
- 1 1⁄2 cups herb seasoned stuffing mix, dry
- 1⁄2 cup parmesan cheese, shredded
- 1⁄4 cup butter, melted
- 1⁄2 cup sour cream
- 4 boneless skinless chicken breasts
- Preheat oven to 375 degrees.
- In a bowl, combine stuffing, cheese and butter. Stir well to combine and moisten, breaking up any large stuffing pieces. Transfer to a plate or pie pan.
- Lightly spread sour cream over chicken and coat with stuffing mixture, pressing well to adhere.
- Place on a lightly oiled, foil-lined 13-by-9-inch baking sheet. Put any extra mixture on top of chicken.
- Bake for 20 to 25 minutes, or until the coating is crisp and the chicken is cooked through.
I almost passed this recipe up until I saw the amazing photo by twissis. I wasn't sure what to expect. as I've never dipped chicken in sour cream before and it was an odd concept for me. I found that it made the chicken very moist & you couldn't taste the sour cream at all. I guess it's the same concept as recipes calling for a coating of mayo.
The coating of stuffing was a new concept as well. I used the Kraft brand herb stuffing. The 1 1/2 cups of stuffing that this recipe calls for is almost 1/2 the box. I ended up having to use the entire box because I had 6 pieces of chicken that I needed to use up. I realized that the herbs were all sitting at the bottom of the box and if I hadn't needed the whole box of stuffing then I wouldn't have discovered that until I went to use the stuffing again.
After pulling the chicken out of the oven I noticed that the bottom portion of the chicken looked alot better than the top portion. I got much browner and looked alot like the picture. The top part of the chicken didn't brown as well and it stil had visibly noticeable chucks of stuffing. We had a hard time keeping the coating on as it kept falling of as we were trying to eat it. In an effort to solve these problems, next time I"m going to crush/pulse the stuffing so it doesn't have big chucks of bread crumbs and hopefully will stick to the chicken better. I'm also going to either turn the chicken over half way through the cooking time and/or drizzle some oil/melted butter on the top of the chicken. I will also be adding some garlic to the recipe.
Overall this was very tasty and well received by my family. My husband had seconds so that's saying alot. Thanks for posting. With the changes I think this could be a 5 star recipe even.
My husband and I eat chicken A LOT! So we are always trying to find new recipes to change things around. We both liked this one! I used a whole box of Chicken flavored Stove Top Stuffing. 1/4 cup of butter wasn't enough to moisten it all so I ended up using the whole stick. Other than that I stuck to the recipe and we loved it and will make it again. My chicken pieces were large and the stuffing got kind of hard but next time I'll cut them in half to avoid that. Thanks for sharing!
Made for the *Pet Parade* event, this is such a family-friendly & tasty recipe. Since you described it as *tweakable* , I did add garlic, black pepper & a bit of parsley (mainly for color) to the the Pepperidge Farm stuffing mix I used. I made it as written otherwise & served it w/oven-baked potato wedges + a cucumber salad. This is ideal for a weekday meal as the prep is nearly effortless. Thx for sharing this recipe w/us. We liked it a lot & it will definitely be repeated. :-)