Reviewed: Jun. 4, 2008

Super! This was so easy to make and turned out great. I wanted to try something different while still using some of what I already had in the house and found this. I thought the sour cream with chicken would be cool to try. The coating was very good. I used italian bread crumbs instead of the stuffing and it was very good. I baked it about 45 minutes and it was perfect. It was really juicy and tender. My boyfriend said it was some of the best chicken he ever had. I didn't have celery salt but added sea salt in its place and it was fine. Thanks for the great recipe!

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Julie

Cooking Level: Intermediate

Home Town: Bristol, Rhode Island, USA

Living In: Boston, Massachusetts, USA

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Reviewed: May 21, 2008

I made this last night for dinner and it was a hit. I realized later that I forgot to pour butter on them, but they still turned out delicious. I used celery seed and garlic powder instead of the salt after reading other reviews. I will definitely make this again.

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DONNATHOME

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Reviewed: 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.

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amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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Reviewed: May 8, 2008

Really good! I didn't have any celery salt, so I left it out. I used garlic powder and just a little bit of garlic salt. I used the coating on about a pound of boneless breast cut into tenders. There wasn't enough chicken to use all of the coating, so I dumped the leftover crumbs on top. I used much less butter than called for. We'll def. have this again, but only for an occasional dinner treat. Too unhealthy (and addictive!) to make regularly.

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jessu

Home Town: South Deerfield, Massachusetts, USA

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Reviewed: Apr. 29, 2008

Not a fan at all..... the original recipes has too much salt and it is almost impossible to cut out the salt and make it taste good. Just finished eating this chicken and i think for dessert I will have a nice yummy salad. Thanks for an intresting recipe.

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beckums61989

Cooking Level: Intermediate

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Reviewed: Apr. 14, 2008

I followed other reviewers' advice and cut out the celery salt and garlic salt. I made only one chicken breast and "guestimated" the proportions of the seasonings but it came out really good! Instead of the salts I used a sprinkle of Mrs. Dash's garlic and herb seasoning. Strange sounding combination but it really is delicious!! Very simple, easy to modify, and great for a college student's budget!

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lovick001

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Reviewed: Mar. 26, 2008

Great flavor and texture. Chicken stayed very moist. The lemon and sour cream give it a nice tang. My hubby thought the ingredients sounded strange, but he ate two pieces!! Kids also liked it, which is a bonus! Thanks for the good "staple" recipe. Made this again using pheasant that hubby had hunted. It kept the bird really moist-pheasant is very lean-and tasted good. He took the rest to work and shared, it got rave reviews there too!

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RACHIEH

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

Living In: Zeeland, Michigan, USA

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Reviewed: Mar. 26, 2008

I used chicken breast on the bone. My wife and I enjoyed it very much.

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Jim B.

Cooking Level: Beginning

Home Town: Atlanta, Georgia, USA

Living In: St. Marys, Georgia, USA

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Reviewed: Mar. 19, 2008

This was extremely good! I was pleasantly surprised. When I saw the mixture of soy sauce and lemon juice I was apprehensive, but I had all the ingredients, saw all of the good reviews and figured I'd give it a try. I'm glad I did! The only things I changed was I used celery seed instead of celery salt as I didn't have celery salt, and I used 1 tsp of garlic POWDER instead of 2 tsps of garlic SALT just because I had seen other reviews stating it was too salty and I'm not a huge garlic fan when it comes to it being really garlic'y. Oh, and I used bottled lemon juice. But This was awesome and I will definitely be adding it to the regular meals I make throughout the week. One last thing is that the 6 oz bag of Stove Top stuffing only got me through 6 chicken breasts, where the recipe calls for 8 and I therefore had a bit of the sour cream mixture left over.

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iheartmaddiegrace

Cooking Level: Intermediate

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Reviewed: Mar. 12, 2008

My husband said this is "restaurant quality". We LOVE this dish!

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jennie

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Reviewed: Mar. 8, 2008

I used lite soy sauce and sour cream. Replaced the garlic and celery salts with just crushed garlic and celery seed. Increased the lemon a bit for more tang, and used the low sodium stuffing mix. Have the chicken breasts marinate for at least 4 hours. This gets rave reviews by family and friends.

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nzmrsjones

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Reviewed: Mar. 8, 2008

My boyfriend LOVED this!!!! However, I did change some of the ingredients based on what I read from others. I changed the celery amount to a dash, 1 tsp of garlic salt, tsp of pepper, and added 1 cup of ricotta cheese.*NOTE*You will have left over sauce. The other ingredients I kept the same. Also, if meat is thawed, 30 minutes is enough time to cook.

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foodalicious1

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Reviewed: Feb. 20, 2008

I WAS LOOKING FOR A QUICK RECIPE AND FOUND THAT I HAD MOST OF THE INGREDIENTS FOR THIS ONE. I THREW THIS TOGETHER IN 5 MINUTES. I HAD TO OMIT THE LEMON JUICE AND CELERY SALT (DIDN'T HAVE), AND ADDED ABOUT 1/3 CAN OF CREAM OF CHICKEN SOUP (IT WAS GOING IN THE TRASH OTHERWISE). I USED A COMBO OF ITALIAN BREAD CRUMBS AND THE STUFFING CRUMBS. THIS TURNED OUT REALLY GOOD. THE CHICKEN WAS MOIST, THE BREAD CRUMBS WERE CRUNCHY, AND EVEN MY 2 YEAR (WHO NEVER EATS MEAT) ATE SOME! WILL MAKE THIS AGAIN, ADDS A DIFFERENT TOUCH TO "OVEN BAKED CHICKEN".

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l4croby

Cooking Level: Expert

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Reviewed: Feb. 19, 2008

This was a great alternative to boring chicken breast. The flavors were great and left a nice aftertaste as well. My husband loved it immensely. Thanks.

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Aylimn

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Ennis, County Clare, Ireland

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Reviewed: Feb. 15, 2008

This was an quick, easy recipe that tasted pretty good. Since other reviewers said it was too salty, I used garlic powder instead of garlic salt and omitted the celery salt. I used chicken tenderloins instead of breasts, which reduced the baking time to about 30 min. The garlic taste was too strong for my liking, but my husband liked it. I served it with whole wheat couscous cooked in chicken broth.

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Kalie

Home Town: Canal Fulton, Ohio, USA

Living In: Akron, Ohio, USA

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Reviewed: Feb. 9, 2008

This was SO good, my husband loved it too! It was even good as leftovers the next day. I will definitely be making this again and again!

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Tyler's Mom

Cooking Level: Expert

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Reviewed: Feb. 8, 2008

I couldn't rate this recipe 5 stars because I didn't have the stuffing mix. Instead I used Kashi 7 grain corn flakes smashed up. My kids rated it a 5 and asked me to make it again soon.

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Feb. 8, 2008

Very Flavorful!! I also cut back on the salts - cut my chicken in 1 1/2 - 2 inch strips - marinated for a few hours. I can't say it was crunchy - hhmmmm - wonder what I didn't do?? It was still very good and plan to try Ritz next time. Thanks!!

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Big "M"

Cooking Level: Intermediate

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Reviewed: Feb. 4, 2008

Very good and easy to make. Everyone loved it. I used skinless boneless chicken breasts cut into smaller pieces. Used garlic powder and Old Bay instead of garlic salt and celery salt and glad i did, otherwise it would have been too salty. Also forgot to add butter but it was still yummy. Making it again tonight!

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Charly

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Reviewed: Feb. 3, 2008

My husband and I really loved this recipe. I skipped the celery salt, and crushed the stuffing with a rolling pin, like another reviewer suggested. It was quick and very tasty!

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