Best Baked Chicken

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Most Helpful Positive Review

Feb 19, 2007

DELICIOUS!!!! I had to make a few changes but it still came out wonderful. I used Italian breadcrumbs instead of stuffing, light/reduced fat sour cream, garlic powder instead of salt. I ommitted the butter and sprayed tops of chicken, once breaded, with butter flavored Pam cooking spray. I broiled the dish the last few minutes of baking to give it a golden brown color. The changes definately cut down on the fat and makes for a healthier dish. WOW, it was so so good. The kids asked for seconds!! They asked for me to make this every night!! Thanks for the great recipe.

—K.K.B.

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Most Helpful Critical Review

Oct 10, 2003

Wow, too much salt!!! 57% of the daily allowance is entirely too much for just one dish. The salty taste drowns out other more desireable flavors. Use celery seed, instead of celery salt, garlic powder instead of garlic salt and eliminate the soy sauce. There is plenty to salt in the stuffing mix and sour cream to accomadate the dish.

—plb

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338 Ratings

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Apr 15, 2007

OMG This is delish! I've been making this for about 3 months now so I could check out some variations. I will only use Stove Top Chicken Flavor cause that turns out the best every time (dumped the package in a large ziploc and roll over with a rolling pin a few times, gives it just enough crush to cover chicken but still crunch!). There's something about the lemon juice, soy sauce & sour cream combo that seems perfect. I mix it up in a bowl and let the chicken sit in it for about 5 min. Is it possible that this tenderizes the meat some? Dunno, but its moist and tasty every time! I use garlic powder & celery salt, which seems to work for us without being too salty. The melted butter on top is essential as I found out. Hubby LOVES this & so does everyone I make it for. Serve with something green & cranberry sauce and it feels like a holiday! Too good for words. Thanks so much!

—whatsfordinner?

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Jan 25, 2004

I was surprised how good these chicken breats were. I didn't have any celery salt, but I think that is okay as they were already a little salty. If I make again I will try crushing the stuffing mix first as it was difficult for some of the larger pieces to stick to the chicken. I also only cooked my chicken breast for 30 minutes and they were done perfectly. Fifty minutes seems like a very long time to cook boneless chicken breasts.

—Navy_Mommy

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Nov 04, 2003

Holy Cow --- the amount of salt in this recipe is astounding! NO ONE needs this much salt at any one seating! There are many ways to substitute the amount of salt in this recipe without losing any of the flavor. We always use fresh garlic instead of garlic SALT, using low-sodium soy sauce is also a good idea. Celery SALT isn't needed, either. Using celery seed actually gives the chicken a fresher taste.

—SLMFEB

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Oct 07, 2006

Forget the Lemon juice... use FRESH LIME JUICE! The flavor is just remarkable! I doubled the sauce and marinated the breasts for 6 hours. (I agree with other that cut the cooking time, depending on the size of the breasts.) I heated the extra sauce (With a tad bit of cornstarch to thicken it) and laced it over the breasts, as a light "gravy". Served with Brown Rice and fresh-steamed brocolli...AWESOME!

—Mismadison

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Jun 10, 2009

This one is a keeper! I cut the recipe in half and it easily fed my family of four. Other than that, I made it as written with no changes or substitutions. Super easy to throw together. It was very good tasting, and a big hit with even my picky eater kids! To those that are slamming the recipe on sodium content alone, there are ways to cut back. You can use low-sodium soy sauce and unsalted butter and cut the garlic & celery salts back (obviously). It isn't helpful to slam a recipe on salt content alone without knowing if you tried to make the recipe.

—DOLORES J

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May 19, 2008

This was OK. Of course, like everyone else, I recommend using garlic powder and celery seed. Also, make sure you use a good quality stuffing, because that makes a huge difference. If I make this again, I think I would try crushed croutons because I wasn't crazy about the stuffing. Also, do let the chicken marinate in sour cream mix in the fridge for about a half hour.

—amydoll

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Nutrition

Calories
379 kcal
19%

Carbohydrates
18.2 g
6%

Cholesterol
111 mg
37%

Fat
21.1 g
33%

Fiber
0.7 g
3%

Protein
28.1 g
56%

Sodium
1392 mg
56%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Best Baked Chicken

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 379
Calories from Fat: 190

% Daily Value *
Total Fat 21.1g 33 %
Saturated Fat 12g 60 %
Cholesterol 111mg 37 %
Sodium 1392mg 56 %
Potassium 313mg 9 %
Total Carbohydrates 18.2g 6 %
Dietary Fiber 0.7g 3 %
Protein 28.1g 56 %
** Sugars 1.9g
Vitamin A 11 %
Vitamin C 3 %
Calcium 9 %
Iron 18 %
** Thiamin 19 %
** Niacin 136 %
Vitamin B6 35 %
Magnesium 13 %
Folate 24 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.