The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 21, 2009
Amazing!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 19, 2009
I have never posted on here before but after eating this dish tonight, I just had to! My boyfriend and I LOVED it!!! I axed the celery salt and only put in 1 teaspoon of garlic salt...although next time I might ax that too. I used Stove Top Homestyle Herb for the stuffing. And baked for 40 min. I highly recommend this one!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 11, 2009
Very good and very easy. I used garlic powder instead of garlic salt because I just don't buy garlic salt. I did everything else as written and it was not too salty in my opinion. I did use leftover bagged stuffing from Thanksgiving. The 'boxed' stuffing can be salty so if I ever use that I might cut back on the salt. The hubby said this was a keeper and I agree.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 10, 2009
this is GREAT!! I didn't have any celery salt, but still delish.
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Cooking Level: Beginning

Home Town: Milton, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 9, 2009
Delicious, quick and easy. I forgot to drizzle the metlted butter before baking and it was still good. Will make again!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Sep. 13, 2009
This was delicious. I bought thin chicken cutlets to begin and baked for about 20 minutes. I used peppridge farm bread crumbs and crushed them in a food processor. Great recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Jul. 10, 2009
This was really good. My only issue with this was with the mixture that you dip it in before the 'breading' topping. Once baked, you couldn't taste anything other than the stuffing topping (which was great!) but I almost felt like what was underneath was a waste of time & ingredients. I may just do a simple egg wash next time. I also cut down the sodium intake. Thanks for a great new way to cook chicken- it was all in all yummy!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jun. 9, 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.
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Home Town: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Mar. 31, 2009
I used fresh garlic instead of garlic salt and opted for a low-sodium soy sauce. Chicken was moist and tangy. I will make this again--but next time I won't make extra for leftovers because the flavor doesn't hold up the next day.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Mar. 13, 2009
Such a yummy recipe as-is!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 28, 2009
THE BEST!! I used boneless, skinless breast only. I did not use butter at all. I replaced the garlic salt with garlic powder. I used 1/4t black pepper. I let my chicken marinade in the liquid and spice mixture for a couple hours while I went to church. Then when I came home, I used Stouffers Chicken stuffing with 1 cup of plain bread crumbs and mixed them real well for the coating in a large ziploc bag. This was the first dish that my husband cleaned off his entire meat before the side dish. He and I both had seconds and can't wait to eat it again!. This was so fantastic, I will make this regularly. I cooked it for 30 min at 375, then shut off the oven and let my chicken sit in the oven for 10 more minutes while I finished the rice. This is a must have and must make.
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Cooking Level: Intermediate

Living In: West Palm Beach, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 22, 2009
This was good. I used garlic powder as was suggested by others. I think the time is for bone-in breasts-this is what Iused & 50 min. was just right. This will be a fun recipe to experiment with different types of coating.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 22, 2009
I love the taste of this chicken. It's always moist and delicious. I normally leave out the celery salt though just because I'm not a big fan and replace it was a cajun seasoning blend.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 11, 2009
In an effort to reduce sodium and make this a bit healthier here is what I did. I used low fat sour cream, lime juice only because I didn't have a lemon, low sodium soy sauce, no celery salt (just more sodium), garlic powder not salt and about 1 tbls. unsalted butter mixed with some olive oil for drizzling and it was still yummmy. I love recipes that stand up to healthier ingredients and hold their own - you know the original recipe must be killer.
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Cooking Level: Expert

Home Town: Tacoma, Washington, USA
Living In: Lakewood, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 8, 2009
Wonderful!!! I did follow the suggestions of many about cutting back on the salt and I'm glad I did. It would definitely have been too salty if I had not. I cut both the celery salt and the garlic salt back to 1 teaspoon each. Also, I'm not a fan of the flavor of stuffing mixes, so I used crushed cornflakes. I cut the chicken breasts more like nuggets so we could enjoy more crust around each bite. My entire family loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 3, 2009
Easy ways to cut down the salt: -Use cornflake/mrs. dash combo instead of stuffing mix -Low sodium soy sauce -Bottled garlic (instead of celery salt & garlic salt) Still tastes awesome!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 22, 2009
Super yummy. Did not have soy sauce on hand so I used worcestershire sauce instead and skipped the spices. The whole family liked it!
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Cooking Level: Intermediate

Home Town: Kirkwood, Missouri, USA
Living In: The Woodlands, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 16, 2009
Very good chicken! I changed nothing and came out great! Thanks
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Dec. 25, 2008
Easy to make and very good.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Dec. 20, 2008
My family loved this, I followed previous suggestions and used celery seed and garlic powder to cut down on salt . I also cut the soy sauce by 1/2 and used low salt soy sauce. I let it sit in sauce for a couple hours before breading and cooking . Very tasty
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Cooking Level: Expert

Home Town: Kilauea, Hawaii, USA
Living In: Wellesley, Massachusetts, USA

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