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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KLR

Cooking Level: Intermediate

Living In: Savannah, Georgia, USA

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Reviewed: Jan. 28, 2008

If you minimize the salt a ton then this would be a yummy recipe. I only put a tsp of the salts and it was still pretty salty. Maybe just put in garlic powder rather than garlic salt.

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ErinMeg

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Reviewed: Jan. 22, 2008

Very good. I took others advise, used celery seed, fresh garlic and Stove Top Chicken crushed. Let chicken set in sour cream mixture for about 3 hours. Served with Brussel sprouts and a Romaine Red pear & pecan salad. Yum!

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GOLFBHARD

Living In: West Lafayette, Indiana, USA

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Reviewed: Jan. 15, 2008

This was so good, my picky husband loved it. I cut my breasts in half and pounded them flat to even out and lessen the cooking time. Then I soaked the chicken in the mixture for about an hour. For the mix, I used garlic powder instead of garlic salt and celery salt. I didn't have stuffing, so I mixed a packet of shake and bake, Italian bread crumbs, and Parmesan cheese. I drizzled the butter on top, but I think I used too much butter because it wasn't crunchy when it was done. So, then I broiled it for a few minutes, and that seemed to help. Next time I'll use less. None the less, this chicken was awesome! I served it with white rice and veggies. Next time I'll serve it with buttered pasta.

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Watsdm4

Cooking Level: Beginning

Home Town: Virginia Beach, Virginia, USA

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Reviewed: Jan. 6, 2008

Yummm! I forgot the butter and it was still good!

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weekendcook

Cooking Level: Intermediate

Home Town: Parkersburg, West Virginia, USA

Living In: Hope, Arkansas, USA

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Reviewed: Jan. 5, 2008

This was too sour. Next time I will omit the lemon juice. Also, it wasn't crunchy at all, the outer layer was mushy.

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BLUEALUE

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

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Reviewed: Dec. 29, 2007

I give this recipe a 5 star because of its potential. I think next time I'll eliminate the celery salt and garlic salt (and use minced garlic as others have recommended) as the salt content was overpowering. My kids and husband devoured it.

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Kirakait

Home Town: Redlands, California, USA

Living In: Prescott Valley, Arizona, USA

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Reviewed: Dec. 27, 2007

I made this for Christmas dinner for those that don't eat ham. THEY ALL LOVED IT!!! Even went back to the fridge to pull out the leftovers and ate them cold. I had a bunch of people to cook for so I just doubled the sourcream and then marinated the chicken in the sourcream mixture for 4 hours before baking. That helped cut back the saltiness. I will make this one again for sure.

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JEWELZ4

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Reviewed: Dec. 18, 2007

This was lovely! I left out the celery salt, but stuck to the recipe other than that. It was moist and had a fantastic flavor. I'll definitely make it again.

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IFEANDINDY

Cooking Level: Intermediate

Home Town: London, Ontario, Canada

Living In: Saint Clair, Michigan, USA

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Reviewed: Dec. 7, 2007

Ok I have the fusiest eaters in my house and they all liked this. It has great flavor and will become one of my regular meals I make. I love your site; great recipes!!!!!

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cindymac

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Reviewed: Dec. 4, 2007

i thought this was quite easy & as others said i used minced garlic instead of garlic salt. Unfortunately i did not have the "mix" so instead i used bread crumbs, onion flakes,chives, parsley flakes, basil& celery seed. my picky son loved the chicken & my daughter gobbled it up (have yet to hear what my hubby thinks since he is not home). personally, i thought it as a bit rich so next time i think i will try half sour cream & half yogurt.

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karen

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Mission, British Columbia, Canada

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Reviewed: Nov. 13, 2007

We really liked this recipe but it was really salty. I think I will take the advice of others and use garlic powder instead of garlic salt next time. Or maybe halve the amount of celery salt or something. Very good, though, and I will make again.

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THECSCARPS

Cooking Level: Intermediate

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Reviewed: Nov. 8, 2007

This was so good! I didn't have soy sauce so I used Worcestershire sauce instead, and used Italian bread crumbs instead of stuffing. Like others suggested, I used garlic powder instead of garlic salt and we didn't find that it was overly salty. I used a whole cut-up chicken and removed all of the skin and fat before cooking and it came out great! My husband is extremely picky so when I said I was going to bake chicken he was very skeptical, but he loved it. Our only complaint was that the breading was not as crispy as we would have liked. I put the oven on broil for the last 10 minutes and that helped a little but the chicken was almost done so I hated to dry it out. Next time I will switch to broil a little earlier and hopefully get a crispier finish. Great recipe!

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Angelle

Cooking Level: Intermediate

Home Town: Baton Rouge, Louisiana, USA

Living In: New Orleans, Louisiana, USA

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Reviewed: Nov. 4, 2007

I can't find sour cream where I live so I use plain sour cream instead. As others have noted it can be a bit salty so I also omit the garlic salt and use crushed garlic. Delicious and tender!

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Fugendake

Cooking Level: Intermediate

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Reviewed: Nov. 2, 2007

One more thing...put lots of extra stuffing mix on it...it is more crunchy and a lot more tasty!

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DaniellaBella

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Reviewed: Oct. 8, 2007

I made this over the weekend and my family loved it, kids included! I will be making this again for sure.

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KATE715

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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Reviewed: Sep. 28, 2007

Just made this for an 8-person dinner tonight and received rave reviews. I made it with celery seed and garlic powder.

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CHRISTIANGAL

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Reviewed: Sep. 24, 2007

This was probably the best baked chicken I've had in years!! I just made this and "The Mad Hatter Salad" for a cookout yesterday. EVERYONE wanted both recipes and there were no leftovers!! I followed the advice of some of the reviewers and switched up the garlic salt for garlic powder. I also substituted the butter for Smart Balance and used low sodium soy sauce. I will be making this again and again and again!!

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Rachael Ray Wannabe

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Reviewed: Sep. 10, 2007

This is really great, moist chicken- after 30 minutes. 40-50 mins cooking time seems much too long to me. You can also make it healthier by using reduced fat or fat free sour cream, and I used "Smart Balance" in place of butter and only drizzled about 1 T over each breast. I also agree with many other reviewers about the amount of sodium... use garlic powder instead of garlic salt and celery seed instead of celery salt, as the crushed stuffing mix is quite salty in itself. With the changes, it was really fantastic. Thanks for the submission

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Nicole Burdett

Cooking Level: Expert

Home Town: East Templeton, Massachusetts, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Sep. 7, 2007

I made this last night for dinner and it was a hit with my husband! We didn't have celery salt so I just doubled the amount of garlic salt I used. It tasted great!!!

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