Stuffing Encrusted Chicken Recipe
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.
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
1. Rinse & pat dry the chicken breasts. Slice chicken breasts in
half horizontally such that you have 4 thin breast halves (refer to
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.