Reviewed: May 4, 2012

A very nice way to do chicken! very moist. I didn't add celery salt or garlic salt, but added minced garlic and few extra herbs. got great reviews from the family, and everyone thought it was a nice change.

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Reviewer:

mamamoss

Cooking Level: Intermediate

Reviewed: May 3, 2012

Used 4 large breasts and kept the sour cream mixture whole anyway. Used nonfat Greek yogurt in place of sour cream, lime in place of lemon juice, garlic powder in place of garlic salt, and no celery salt. Also used panko crumbs in place of stuffing mix. Cooked these a little longer, as they were large breast halves, but one hour would have been great, as they were somewhat dry (my fault for over cooking, I think). DH liked them and they had a great aroma when cooking and a great flavor. Thanks for sharing.

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Reviewer:

grampnana

Cooking Level: Intermediate

Living In: Shreveport, Louisiana, USA

Reviewed: May 1, 2012

Very good. I pretty well followed the recepie as written. I made this twice. The last time i cooked it in my convection oven with the chicken slightly raised on a wire rack to keep the bottom from being soggy and this was a big improvement - the crunch was much better.

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Reviewer:

Garn

Cooking Level: Intermediate

Reviewed: Apr. 30, 2012

The 15 minutes Prep Time is misleading. It took that much time to crush the cubed stuffing into crumbs. I also agree that it was way too salty.

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Reviewer:

may

Living In: San Diego, California, USA

Reviewed: Apr. 29, 2012

We all really liked this. I took the suggestion of using chicken stuffing and rolled it out with a rolling pin. It was delicious! Cut the soy sauce in half as it was salty enough.

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Reviewer:

Sandi

Cooking Level: Intermediate

Reviewed: Apr. 29, 2012

Nice. Made with crushed bread crumbs, seasonings without salt, fat free sour cream. Kids enjoyed it, easy to make.

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Reviewer:

sharon

Reviewed: Apr. 27, 2012

Excellent! The best thing about this recipe is that it easily adapts to whatever's in the pantry. I had some leftover chicken breasts, a 1/2 c. of sour cream, and the remains of a bag of salad croutons. To that, I added soy, lemon juice, and the seasonings that I like, including a big pinch of cayenne. Turned out great.

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Reviewer:

larryb33

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Atlanta, Georgia, USA

Reviewed: Apr. 25, 2012

This reminded my husband and I of shake n bake only better..and my chicken-hating 3 year old actually ate it and liked it! I will be making this again.

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Reviewer:

redsoxgirl631

Cooking Level: Expert

Reviewed: Apr. 24, 2012

instead of stuffing, I crumbed some fresh italian white bread and as the oven was warming i put some herbs and a little butter on the crumbs and browned as oven came to temp. I also dropped the word salt and used garlic granuales and celery seeds. I also pounded the fresh chicken. I usually brine my frozen chicken breasts in water and garlic and sea salt to thaw. In that case I would drop the garlic in the recipe. All else was the same. It was tender and flavorful. This recipe Is promoted to my regular rotation. The herbs on the bread crumbs were garlic granuales, dried parsley, salt, pepper and a couple of other things that don't remember.

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Reviewer:

Mead

Reviewed: Apr. 24, 2012

Well my tongue is all shriveled up from the massive amount of SALT in this recipe. I should have known better and changed the amount. But I like to give the recipe maker the benefit of the doubt make the recipes as listed and also because I find it soooo annoying that people rate/review with a novel of the changes they made!!!! But even reducing the salt wouldn't make this a keeper because of the high fat content w/ the sour cream and butter. ...just not good enough to justify.

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