Stuffing Coated Baked Chicken Food

STUFFING-COATED BAKED CHICKEN

Steps:

• Wash the chicken breasts and pat dry. Salt and pepper to taste.
• In a shallow bowl, pour the soup and completely coat the chicken breasts with the soup. Let it sit for a few minutes.
• Place the stuffing mix in a zip-top bag and crush slightly with a rolling pin. Place each breast in the bag and toss to make sure each is coated well. It might work better for you to pour the crumbs in a bowl and roll the breasts.
• Place the breasts in a shallow baking dish sprayed with non-stick spray and drizzle with the melted butter.
• Bake at 375 uncovered until the juices run clear.

STUFFING CRUSTED BAKED CHICKEN

Steps:

• Place the chicken pieces in a gallon zipper seal bag.
• Whisk the sour cream, lemon juice, Worcestershire sauce, paprika, celery salt, garlic powder and white pepper. Pour over the chicken pieces and massage the marinade all over the chicken pieces. Refrigerate for three hours.
• Place the stuffing mix in a food processor and pulse until the consistency is like coarse panko bread crumbs. Set aside.
• After three hours, preheat the oven to 425 degrees F.
• Remove the chicken from the bag and discard the marinade, leaving the pieces coated.
• Pour out the crumbs onto a platter or dish and roll the wet chicken in the crumbs until fully coated on all sides, pressing as you do.
• Place a piece of parchment over a sheet pan and then place a rack over the parchment. Spray the rack with pan spray. The parchment is just for easy clean up.
• Lay the pieces over the rack and drizzle on the butter. I used a pastry brush and kept dipping it in the butter and drizzling it over the chicken. Then brush any dry spots.
• Finally using pan spray, spray the tops just to make sure everything all dry spots are covered then bake.
• Bake for 20 minutes at 425 degrees F then reduce to 350 degrees F and bake until the internal temperature reaches 160 degrees F.
• I pulled the leg and thigh pieces off about ten minutes before the breast quarters were cooked but this will vary depending on how big your pieces are.
• If the chicken is almost cooked but the crust is not crispy enough for your liking, raise oven back to 425 degrees F and cook for another 5-10 minutes.
• Total cooking time is between 45 and 60 minutes.

CRISPY STUFFING-COATED CHICKEN BREASTS

Steps:

• Heat oven to 375 degrees; spray 13x9-inch (3 quart) glass baking dish with cooking spray.
• Place stuffing crumbs in resealable food storage plastic bag; seal bag and coarsely crush with rolling pin.
• In shallow bowl or pie plate, mix stuffing crumbs and butter.
• In another shallow bowl, beat egg and half-and-half with fork until well mixed.
• Dip chicken into beaten egg, then coat with stuffing mixture.
• Place in baking dish.
• Bake 30-40 minutes or until juice of chicken is clear when center of thickest part is cut.

TENDER STUFFING-COATED CHICKEN

Steps:

• In a shallow bowl, combine soup mix and water. Place stuffing mix in another shallow bowl. Dip chicken in soup mixture, then coat with stuffing. , Place in an 8-in. square baking dish coated with cooking spray. Drizzle with butter. Bake, uncovered, at 375° for 25-30 minutes or until juices run clear.

ONE-DISH CHICKEN AND STUFFING BAKE

Steps:

• Mix water and butter. Add stuffing. Mix lightly.
• Spoon stuffing along center of 3-quart shallow baking dish. Arrange chicken on each side of stuffing and sprinkle with paprika.
• Mix soup, milk and parsley. Pour over chicken. Cover.
• Bake at 400 degrees F for 30 minutes or until done.

CHICKEN BREAST WITH STUFFING

Steps:

• Place chicken skin side down on a double thickness of heavy-duty foil lightly coated with cooking spray; sprinkle with salt and pepper. , In a skillet, saute onion and celery in butter until tender. Stir in the remaining ingredients. Spoon over chicken. Fold foil around chicken and seal tightly; place in a baking pan. Bake at 400° for 40-45 minutes. Carefully open foil. Bake 5 minutes longer or until chicken juices run clear.

CHICKEN STUFFING BAKE

Steps:

• Place chicken in a greased 13-in. x 9-in. baking dish; top with cheese. In a small bowl, combine soup and wine; spoon over cheese. , In a small bowl, combine stuffing cubes and butter; sprinkle over soup. Bake, uncovered, at 350° for 45-55 minutes or until a thermometer reads 170°.

EASY BAKED CHICKEN WITH STUFFING & GRAVY

Steps:

• Pre-heat oven to 375.
• Prepare stuffing according to package directions.
• Spray a 9 x 13 baking dish with cooking spray.
• Spoon a small amount of stuffing into underside of each chicken breasts and place into pan.
• Combine salt, pepper, garlic powder, onion powder and paprika into a small bowl.
• Sprinkle onto each chicken breast.
• Spoon remaining stuffing into baking dish around chicken breasts.
• Cover dish with foil and bake for 30 minutes.
• Remove from oven
• Pour gravy over chicken and stuffing.
• Re-cover with the foil and bake for 15-30 minutes until done.

STUFFING STUFFED CHICKEN BREASTS

Steps:

• In a small nonstick skillet, saute the onion, celery and garlic in 1 tablespoon butter until tender. In a large bowl, dissolve bouillon in boiling water. Stir in the bread crumbs, milk, herbs and celery mixture. Set aside., Flatten chicken to 1/4-in. thickness. Sprinkle with salt and pepper. Spread bread crumb mixture over chicken; roll up. Secure with toothpicks., Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 25 minutes. Melt remaining butter and brush over chicken. Bake 10-15 minutes longer or until a thermometer reads 170°. Discard toothpicks.

STOVE TOP COATED CHICKEN

Steps:

• Preheat oven to 350°F.
• Pour Stuffing mix into a plastic bag and use a rolling pin to crush the bread cubes into a fine mixture. (This can also be done alot faster with a food processor if you have one). You want to "break-down" most of the large pieces or they will become too hard after cooking.
• Mix the melted butter into the Crumb mixture until well combined. Pour the crumbs onto a plate.
• Pour the can of soup a bowl and give it a quick stir to loosen the texture. Dip the chicken breasts into soup and coat well.
• Dredge the soup coated chicken breasts in the crumb mixture. Make sure the breasts are fully coated with the crumbs.
• Place chicken on a lightly sprayed cookie sheet making sure the pieces do not touch.
• Bake for 30-45 minutes until chicken is fully cooked. (bake time depends on thickness of chicken breasts).

SOUR CREAM AND STUFFING CRUSTED CHICKEN

Steps:

• Wash chicken and pat dry.
• Smother sour cream on both sides of the chicken.
• Sour cream needs to be slathered on thick.
• Dump stuffing mix out onto a flat plate.
• Press sour cream coated chicken into stuffing so that you cover both sides of chicken with as much stuffing as possible.
• Heat 1/2 stick of butter in the bottom of a large casserole baking dish until melted.
• Add chicken to the dish and bake at 350 for 30 minutes.
• Remove from oven and put another 1/2 stick of butter into dish.
• Flip chicken over and bake for another 30-45 minutes (cook time may vary depending on how thick the chicken you use is).
• Enjoy!