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Stuffed Chicken Breasts with Cornbread Dressing

Reviewed: Feb. 23, 2011
I made this last night and it took well over an hour to cook and when I took it out, it still wasn't done. I would make this again but cook it at 400 for 1 hour covered and then uncover it for 10 minutes. Other than that, it was really good. I left out chicken livers and used stovetop stuffing.
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