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Stuffing Encrusted Chicken Recipe

Updated on January 27, 2010

We came across this delight when friends had us over for dinner and cooked one of their favorites for us.  We now fondly call it "flattened chicken a-la Gehant", named after Dan & Kim Gehant who had us over that fateful evening.

Stuffing encrusted chicken with broccoli, green beans, and orzo pasta
Stuffing encrusted chicken with broccoli, green beans, and orzo pasta


2 boneless skinless chicken breasts
1 cup of flour (maybe more)
1 can cream of chicken soup
1/4 cup of milk (or soy milk)
1/2 bag of Pepperidge Farms Herb Seasoned Stuffing

Slicing chicken horizontally.  Be very careful!
Slicing chicken horizontally. Be very careful!


1. Rinse & pat dry the chicken breasts.  Slice chicken breasts in half horizontally such that you have 4 thin breast halves (refer to picture).
2. Set aside 3 bowls, one with flour, one with a mixture of cream of chicken soup and milk such that it is thick enough to coat the chicken, but not too thick.  We find that roughly 2:1 chicken soup to milk is about right. The third bowl is for the stuffing.
3. Coat each breast in flour, then cover it in the cream of chicken & milk mixture, then cover in stuffing.
4. Place chicken on a cookie sheet and cook at 400 for 17-20 minutes until chicken is done and the coating is nice and golden brown.

Side Dish Options

This was originally served to us by the Gehants with a side of rotini pasta and broccoli, which was fabulous. However we now have taken to serving it with orzo pasta and broccoli.

Note: This particular stuffing works best because it's not the traditional packaged cubed stuffing but is more of a mix of larger breadcrumbs and therefore is able to stick to and coat the chicken well. And it just plain tastes good! We have had some difficulties in finding this particular stuffing in our local markets but we highly recommend trying to procure some of this brand or find a similar mix.


Step by step photo instructions

Click thumbnail to view full-size
Coating the chicken in flourCoated in flourDipping the chicken in the cream of chicken and milk mixtureReady for the stuffingCoating in stuffingOn the cookie sheet and ready for the ovenJust out of the ovenVoila!  Enjoy!
Coating the chicken in flour
Coating the chicken in flour
Coated in flour
Coated in flour
Dipping the chicken in the cream of chicken and milk mixture
Dipping the chicken in the cream of chicken and milk mixture
Ready for the stuffing
Ready for the stuffing
Coating in stuffing
Coating in stuffing
On the cookie sheet and ready for the oven
On the cookie sheet and ready for the oven
Just out of the oven
Just out of the oven
Voila!  Enjoy!
Voila! Enjoy!


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    • davidbelden profile imageAUTHOR


      8 years ago from San Francisco

      Yeah! Of course we did. It's one of our favorite dishes and every time we cook it for someone else they ask for the recipe. This way I can easily email it to them while still giving you credit for introducing us to it. :)

    • profile image


      8 years ago

      Wow. I didn't realize that you had created a whole step-by-step website on the chicken dish. But I guess it is that tasty! :)

    • profile image


      9 years ago

      These breaded chicken breasts stay nice and moist during baking on account of the cream of chicken coating. So good!!


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