This was very good and the chicken was so moist. I sub cooking sherry for the milk, I would use a low sodium soup, and the biggest complaint was the breast were to big, so I would butterfly the breast add cheese and spinach and ty or put toothpicks to hold together. When I serve the chicken I would slice each breast. The stuffing I would cook seperate and add to the dish perhaps in the last 10 mins to brown.

Reviewed On: Feb. 8, 2009

I had never made SRB before, until I read this recipe. My bread was the best SRB I had ever eaten, and I have eaten plenty. Follow the directions and you will have Blue ribbon SRB. I am going to Fl next and have always taken loaves with me from the store, but this year its my own.

Reviewed On: Feb. 3, 2006