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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kathi

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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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MelissasMeals

Cooking Level: Intermediate

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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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DOLORES J

Home Town: Houston, Texas, USA

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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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Paige

Cooking Level: Intermediate

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Reviewed: Mar. 13, 2009

Such a yummy recipe as-is!

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Milkbery

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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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Anabela

Cooking Level: Intermediate

Home Town: New Bedford, Massachusetts, USA

Living In: West Palm Beach, Florida, USA

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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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JANER60

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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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X + J

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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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Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Lakewood, Washington, USA

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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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PHESS

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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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saraloryn

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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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MYDNAS

Cooking Level: Intermediate

Home Town: Kirkwood, Missouri, USA

Living In: The Woodlands, Texas, USA

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Reviewed: Jan. 16, 2009

Very good chicken! I changed nothing and came out great! Thanks

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jessica

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Reviewed: Dec. 25, 2008

Easy to make and very good.

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Wandaful 2009

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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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Karen G

Cooking Level: Expert

Home Town: Kilauea, Hawaii, USA

Living In: Wellesley, Massachusetts, USA

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Reviewed: Dec. 19, 2008

I made this exactly as the recipe was listed, and it was good, but will definitely tweak it next time to make it better. The sour cream mixture that you dip the chicken into gives it a really nice tangy flavor, and I was surprised how well it all combined together. BUT it was WAY TOO SALTY! Next time I will use garlic powder instead of garlic salt, maybe a low sodium soy sauce, and possibly a low-salt stuffing mix if such a thing exists. This isn't even because I want to lower my sodium intake, just because it was really much too salty to taste. But a good recipe nonetheless. It really surprised me.

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Irishembi

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Dec. 15, 2008

My husband and I really enjoyed this dish. Based on the reviews, I did cut back a little on the salt. I used Garlic powder instead of Garlic salt, and used a little less Celery salt than what it suggested. After realizing I had all the ingredients on hand, I figured I would try it. I was pleasantly surprised. I don't feel like I could really taste the mixture of the sour cream and seasonings, but the chicken with the stuffing was great! Thanks!

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Kristen

Home Town: Anderson, Indiana, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Dec. 1, 2008

This was the best baked chicken I have ever made. The kids loved it and had seconds. The only thing I changed was I used garlic powder rather than garlic salt

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roxy_28

Cooking Level: Intermediate

Living In: Rolla, Missouri, USA

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Reviewed: Nov. 15, 2008

This was just okay, which surprised me because it calls for a lot of my favorite ingredients. It does make for very juicy, tender chicken! I didn't think it was too salty, but the flavor wasn't anything special. Thanks for sharing the recipe though!

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