Recipe by 12345678980123455677889
Chicken Breasts coated in Crunchy Stovetop Stuffing. Yum! I got this from a friend who's husband loves Fried Chicken. It's quick, it's easy and it's not deep fried... so it's a winner in my book!
Top Review by AuntWoofieWoof
This was pretty good. The coating was a little bit dry for me. Next time, I make this, I will put a little bit more butter in it when I mix it up. It was easy to make. I used turkey thighs instead of chicken breasts. They were nice and tender. I used a store brand of dressing mix. Thanks for sharing your recipe. Made for PAC Spring '08.
- 4 boneless skinless chicken breasts
- 1 (6 ounce) box Stove Top stuffing mix (any flavor)
- 1 (10 1/2 ounce) can cream of chicken soup
- 2 tablespoons butter, melted
Directions See How It's Made
- Preheat oven to 350°F.
- Pour Stuffing mix into a plastic bag and use a rolling pin to crush the bread cubes into a fine mixture. (This can also be done alot faster with a food processor if you have one). You want to "break-down" most of the large pieces or they will become too hard after cooking.
- Mix the melted butter into the Crumb mixture until well combined. Pour the crumbs onto a plate.
- Pour the can of soup a bowl and give it a quick stir to loosen the texture. Dip the chicken breasts into soup and coat well.
- Dredge the soup coated chicken breasts in the crumb mixture. Make sure the breasts are fully coated with the crumbs.
- Place chicken on a lightly sprayed cookie sheet making sure the pieces do not touch.
- Bake for 30-45 minutes until chicken is fully cooked. (bake time depends on thickness of chicken breasts).