5 Reviews

This is wonderful. So glad I made extra cause I can have some again tomorrow. Yum.

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Bogey'sMom September 30, 2005

Excellent. Today I will add a bit of crushed Macademia Nuts just because my husband said, "I wonder what crushed Macademia nuts would add to it." I would just leave it alone but he gets to have his say too. Might be excellent that way. I'll add a comment later. Friend's wife died, taking this dish to his home. Many relatives coming from out of town to be fed. I expect to hear some very complementary comments. (Unless the Macademia nuts ruin it!) I don't expect they will !!!.

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jdye March 09, 2012

We love this recipe, but we made a low-fat version of it. We leave out the butter altogether and we coat the chicken with fat-free sour cream. It still has a wonderful flavor and is very moist too without the guilt! We tried it first with the butter and loved it! But my daughter wanted something lowfat. So both ways, it is delicious! It's now in our regular "rotation" of dinners!

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starrypm November 16, 2011

Very easy. Very tasty. Even my picky children liked it. The chicken stayed moist. I had stove top style stuffing in hand. Some of the pieces are rather large so I put the stuffing mix in my mini-food processor first. I started with the 1/4 cup of butter in the pan but only added a little more when I flipped the chicken since there was still plenty there. I only prepared 2 large breasts so I'm assuming I'd add more butter if I prepared more.

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teachingchef February 11, 2009

My large family did not like the stuffing crust (I did), but because I am the minority probaly will not make again.

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FaithfulCookInNC February 06, 2008
Sour Cream and Stuffing Crusted Chicken