Stuffing-Coated Baked Chicken
photo by Jellyqueen
- Ready In:
- Wash the chicken breasts and pat dry. Salt and pepper to taste.
- In a shallow bowl, pour the soup and completely coat the chicken breasts with the soup. Let it sit for a few minutes.
- Place the stuffing mix in a zip-top bag and crush slightly with a rolling pin. Place each breast in the bag and toss to make sure each is coated well. It might work better for you to pour the crumbs in a bowl and roll the breasts.
- Place the breasts in a shallow baking dish sprayed with non-stick spray and drizzle with the melted butter.
- Bake at 375 uncovered until the juices run clear.
Questions & Replies
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This was a really nice alternative to shake n bake. I used celery soup, and i thought it kept the chicken nice and moist. It took about 20 mins to cook. I definately agree with you that it would probably be easier to coat chicken if crumbs were is a dish rather than a zip lock bag, i'll be doing that next time. A definate keeper! thanks xxx
This makes for a excellent chicken dish.I went exactly by the recipe,it turned out perfectly.The only thing I would recommend would be to use just half a tin of soup.I poured all mine into a bowl to coat the chicken.I only needed about 10% of that but since the raw chicken was in it I had to dispose of the rest.Anyway,this recipe is great.The coating stays nice and crispy.Thanks for posting.
I've made this a couple times now and it couldn't be easier. I triple this for 6 servings for my family of 5. I also put the stuffing mix in the food processor for crushing, just whirl it through. I have use both cream of chicken and cream of celery soup and both are equally delcious. I also use breasts and legs. Easy main dish for any night of the week.
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