Recipe by Jimfitz
"I have been making this dish since I was in my early teen years. Instead of using regular bread crumbs, I use a packaged cornbread stuffing to make a more crispy/crunchy coating. The Parmesan cheese may be increased or decreased depending on your personal taste. Try switching out the American cheese. I have made this with Swiss cheese and served sauteed mushrooms and onions to put over the top. I usually serve with steamed broccoli and roasted potatoes."
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all-purpose flour, or more if needed
ground black pepper
boneless, skinless chicken breasts
1 (6 ounce) package
corn bread stuffing mix
grated Parmesan cheese
The taste was good, but the construction seemed all wrong. Breading fell off, American cheese got stiff. My suggestion would be to add a couple of tbsp of butter to the canola when pan frying the chicken. I do this in other recipes and never have problems with the breading staying on. Also, I'd bake the chicken for about 5-10 mins, then add the bacon and cheese. Or just wait until it comes out of the oven and use a little cheese sauce to pour on the breasts. I had high hopes for this one, but it just didn't come out quite as well as I hoped it would.
This chicken is great! I did not have cornbread stuffing so I used chicken stuffing mix. Next time I will try it with the cornbread stuffing. I also chopped up the bacon into little pieces, so there was bacon with every bite. This will be going into my recipe box!
nice easy and simple , i havent tried it yet but im making it tonight + i will reccomend it
This has potential to be yummy, but the issue for me was how bland the chicken itself was. The topping was nice and cruncnhy and flavorful, but when you bite into the chicken, it needs help. I would brine the chicken first in a salt/spice blend and then use the cornbread/bacon on top
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 285
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