The stuffing mix makes a chewy-crunchy breading, and the combination of seasoning is unusual and delicious
Best Baked Chicken Ingredients
8 skinless, boneless chicken breast halves
1 cup sour cream
2 tablespoons fresh lemon juice
2 teaspoons soy sauce
2 teaspoons celery salt
2 teaspoons garlic salt
1 dash pepper
1 (6 ounce) package herb-seasoned stuffing mix, crushed into crumbs
cup butter, melted
How to Make Best Baked Chicken
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
In a medium bowl, mix the sour cream, lemon juice, soy sauce, celery salt, garlic salt, and pepper. Dip each chicken breast in the sour cream mixture, then roll in the stuffing mix to coat. Arrange chicken in the prepared baking dish. Drizzle with the melted butter.
Bake 40 to 50 minutes in the preheated oven, until the chicken is no longer pink and the juices run clear.
Best Baked Chicken Nutritions
Calories: 379 calories
Carbohydrate: 18.2 g
Cholesterol: 110.6 mg
Fat: 21.1 g
Fiber: 0.7 g
Protein: 28.1 g
SaturatedFat: 12 g
ServingSize:
Sodium: 1392 mg
Sugar: 1.9 g
TransFat:
UnsaturatedFat:
Best Baked Chicken Reviews
OMG This is delish Ive been making this for about 3 months now so I could check out some variations. I will only use Stove Top Chicken Flavor cause that turns out the best every time (dumped the package in a large ziploc and roll over with a rolling pin a few times, gives it just enough crush to cover chicken but still crunch). Theres something about the lemon juice, soy sauce & sour cream combo that seems perfect. I mix it up in a bowl and let the chicken sit in it for about 5 min. Is it possible that this tenderizes the meat some? Dunno, but its moist and tasty every time I use garlic powder & celery salt, which seems to work for us without being too salty. The melted butter on top is essential as I found out. Hubby LOVES this & so does everyone I make it for. Serve with something green & cranberry sauce and it feels like a holiday Too good for words. Thanks so much
Wow, too much salt 57% of the daily allowance is entirely too much for just one dish. The salty taste drowns out other more desireable flavors. Use celery seed, instead of celery salt, garlic powder instead of garlic salt and eliminate the soy sauce. There is plenty to salt in the stuffing mix and sour cream to accomadate the dish.
I was surprised how good these chicken breats were. I didnt have any celery salt, but I think that is okay as they were already a little salty. If I make again I will try crushing the stuffing mix first as it was difficult for some of the larger pieces to stick to the chicken. I also only cooked my chicken breast for 30 minutes and they were done perfectly. Fifty minutes seems like a very long time to cook boneless chicken breasts.
Forget the Lemon juice... use FRESH LIME JUICE The flavor is just remarkable I doubled the sauce and marinated the breasts for 6 hours. (I agree with other that cut the cooking time, depending on the size of the breasts.) I heated the extra sauce (With a tad bit of cornstarch to thicken it) and laced it over the breasts, as a light "gravy". Served with Brown Rice and fresh-steamed brocolli...AWESOME
Holy Cow --- the amount of salt in this recipe is astounding NO ONE needs this much salt at any one seating There are many ways to substitute the amount of salt in this recipe without losing any of the flavor. We always use fresh garlic instead of garlic SALT, using low-sodium soy sauce is also a good idea. Celery SALT isnt needed, either. Using celery seed actually gives the chicken a fresher taste.
This one is a keeper I cut the recipe in half and it easily fed my family of four. Other than that, I made it as written with no changes or substitutions. Super easy to throw together. It was very good tasting, and a big hit with even my picky eater kids To those that are slamming the recipe on sodium content alone, there are ways to cut back. You can use low-sodium soy sauce and unsalted butter and cut the garlic & celery salts back (obviously). It isnt helpful to slam a recipe on salt content alone without knowing if you tried to make the recipe.
This was OK. Of course, like everyone else, I recommend using garlic powder and celery seed. Also, make sure you use a good quality stuffing, because that makes a huge difference. If I make this again, I think I would try crushed croutons because I wasnt crazy about the stuffing. Also, do let the chicken marinate in sour cream mix in the fridge for about a half hour.
Husband is a VERY picky chicken eater and I am constantly looking for ways to prepare chicken that he will like-but he LOVED this recipe. A definate redo I used boneless breasts and thighs since he likes white and I like dark. Was scrumptous and easy to prepare. Thanks Emily
I couldnt rate this recipe 5 stars because I didnt have the stuffing mix. Instead I used Kashi 7 grain corn flakes smashed up. My kids rated it a 5 and asked me to make it again soon.
This recipes has been in my file since 2002. We call it Crunchy Chicken. People need to know that you are allowed to make lower-sodium substitutions to recipes that are posted,if you are worried about your sodium intake. I use worcestershire sauce in place of the soy sauce, garlic powder in place of garlic salt, and celery seed instead of celery salt. Ive also used fresh minced garlic and diced celery too to replace the herbs. I also add a pinch of paprika for color. This is a very simple recipe for a busy week night. Thanks for posting your recipe, EmilyFrank.
THE BEST I used boneless, skinless breast only. I did not use butter at all. I replaced the garlic salt with garlic powder. I used 1/4t black pepper. I let my chicken marinade in the liquid and spice mixture for a couple hours while I went to church. Then when I came home, I used Stouffers Chicken stuffing with 1 cup of plain bread crumbs and mixed them real well for the coating in a large ziploc bag. This was the first dish that my husband cleaned off his entire meat before the side dish. He and I both had seconds and cant wait to eat it again. This was so fantastic, I will make this regularly. I cooked it for 30 min at 375, then shut off the oven and let my chicken sit in the oven for 10 more minutes while I finished the rice. This is a must have and must make.
My husband and I both enjoyed the juicy-ness of the chicken as well as the unique taste of the sour cream coating blended with the stuffing.
YUM This is TASTY Enough already with the "Salt Police." If you dont want that much salt, dont add it, or move on to a different recipe. Simple.
I am giving this 4 stars b/c I had to try it a couple times to get it just how I liked it. I modified as follows: Used a seasoned cruton mix (like what you would stuff a turkey with) instead of the "stove top" stuffing, and I quick fried the chicken in oil so that the outside was a nice golden brown and then transfered all the chicken pieces to a wire rack upon a cookie sheet. That way the oil could drip down and be caught on the pan. I baked them at the suggested time for only about 15-20 minutes. PERFECT I love the taste of the "marinade" with the sour cream and soy sauce. I did not have any celery salt or celery seed so i just used a little bit of garlic salt. But not too much cause the soy sauce was salty enough. Husband really liked it the second time around once I had made those modifications. This will be another one added to our menu rotation :o)
Sour Cream marinade - delicious and tenderDont use this much garlic salt
Made as directed, except used planko bread crumbs (gluten free) instead of stuffing mix. The sour cream mixture kept the chicken very moist.
My husband and kids are very picky and loved this..i followed recipe exactly but used stove top cornbread stuffing instead and it was YUMMMYYYYYY
Excellent - Ive used stuffing mix, cornflakes, cheerios, bread crumbs, and croutons (all crushed of course) the mix of seasonings and sour cream is what makes the dish though I also think the seasonings in the sour cream are entirely to taste and have used more less and slightly different combinations (onion powder :)) A great recipe thanks EmilyKFrank :)
Holy Yum Oh haha this was delish I made this as is, how ever like others reduced the salt. I actually didnt add any, subed the garlic salt for just powdered garlic, no celery salt (didnt have any) added thyme, and pepper. Pounded my chicken breast and put at 375 for only 20 min Came out moist and yummy. :) Thnks
Based on salty reviews of others, I changed garlic salt to garlic powder. Reduced celery salt to 1 t. and put about 1 t. Paul Prudhommes poultry magic in. Needed a little more stuffing than the recipe indicates, also, but had a big bag of it so that wasnt a problem.Served this first time for husband and friends who said it was fabulous (it was). I did let the chicken soak up some of the mixture for about 30-40 minutes before coating it with the stuffing. It had a GREAT taste and the chicken was very tender. This will definitely be on the make-it-again list.
I liked it very much and to me this is not too salty; after all you just dip the chicken in the salty mixture. It could be that those who have rated this negatively have used a stuffing containing too much salt...
While this is a great recipe, it has way to much sodium. Have to reduce the sodium while preserving the taste.
I really like this recipe. The only thing I changed was the garlic powder instead of salt and low sodium soy. I didnt think it was too salty at all.
This is my first review Ive ever written on here. Loved this recipe I used celery seed and garlic powder. I didnt have any lemon juice, so I used the same amount of lemon/lime soda. I also didnt have any stuffing mix or bread crumbs, so I crunched up croutons, then when I ran out of that, I crunched up Doritos. Both ways tasted fantastic Both my husband and 6 yr old loved it. Even though I changed the recipe a little, I thought it was a great starting point and wouldnt have put the ingredients together if I hadnt run across this recipe - therefore I give it 5 stars.
This was really good. My only issue with this was with the mixture that you dip it in before the breading topping. Once baked, you couldnt taste anything other than the stuffing topping (which was great) but I almost felt like what was underneath was a waste of time & ingredients. I may just do a simple egg wash next time. I also cut down the sodium intake. Thanks for a great new way to cook chicken- it was all in all yummy
Although I altered the recipe....this was AMAZING My kids went crazy Even my little one who hates chicken...completely devoured it I substituted teriyaki for soy (all i had), subbed seasoning salt for celery salt, subbed garlic powder for garlic salt for garlic powder and subbed stuffing for panko. I will be making this again and again
I have to say that if you are going to take a break from all diets, counting sodium content, and just be naughty for a night this is hands down one of the, if not the best recipe for baked chicken. Come on who does not like things smoothered in sour cream and YES topped with butter. I have made it a few times and have found even some of my pickiest eaters will not just eat it but ask for seconds. I would say if you dont like to much salt then switch out the garlic salt to powder, but PLEASE do not remove the soy sauce or celery salt. It adds something in every bite. The only thing I did add was the Zest of the Lemon to mixture. To be honest I am not sure if it made any difference but it sure is fun saying "And the ZEST of one lemon" I guess somehow makes it sound smart When in all reality its still the Butter, Sour Cream, and Salt that makes it the best:)Live a little and give it a try
Looks delish, but I am on a sodium restricted diet so will skip the salt and use garlic powder and skip the processed stuffing mix and make a salt free breading using cornmeal flour and spices. Think it still deserves 5 stars though.
I agree with a previous reviewer. There is enough sodium in this recipe to stroke out an elephant When will we start to realize that salt is as dangerous as sugar, perhaps more so
The taste was really good I will try less butter on top next time, it made the bottoms mushy.
This is a good recipe. I would probably rated this 4 stars, but given that everyone else in the family loved it, especially the picky ten year old, it has to get 5 stars. I made the recipe exactly as written, except I subbed 1/2 cup of Ranch dip, only because I was low on Sour Cream, but I dont think it made any difference in taste. Making this again tonight
Great recipe. Instead of bread crumbs I use crushed corn flakes, Post Toasties, General Mills, generic, whatever, corn flakes is corn flakes. Season crushed flakes as desired.
The ingredients are rather unusual, but very worth trying. The original recipe does have too much salt. I used lite soy sauce and sour cream. Replaced the garlic and celery salts with crushed garlic and celery seed. Increased the lemon a bit for more tang, and used the low sodium stuffing mix. Have the chicken breasts marinate for at least 4 hours. This gets rave reviews by family and friends.
This chicken is wonderful I used garlic powder in place of garlic salt. I also omitted the celery salt (we just dont like it). You can use buttermilk instead of sour cream but the coating wont stick as well. My family and I loved this
This is an absolute favorite in my house. Even my picky 3 year old asks for seconds. Like many others I made changes. I do not use celery salt. I go with garlic powder over the salt. I use reduced fat sour cream, and I always use the Cornbread seasoned Stove Top stuffing mix. I put it in my grinder until its fine before breading the chicken.
A-MAH-ZING Comes out great even if you dont have/use celery salt (me) or accidentally over douse with soy sauce (me again)This recipe is completely dummy proof
When I pulled this out of the oven I was worried. I told my bf "if we cant eat it, Cracker Barrell has fried chicken tonight" We did not have to eat out It was very good. The flavor was amazing and the chicken was moist and tender. The problem was how it looked. The coating looked wet in spots and dry in spots. It really looked bad. Im glad it was just the two of us. I would not have served this to a guest. The changes I made were, 1 1/2 tsp garlic powder instead of the salt, and 1 tsp celery seed instead of the salt, and low sodium soy sauce. I dont think it was salty at all. I think next time I will cook it at 425 for a shorter time of course. Maybe thatll help the crust crisp.
Kids and hubby liked the chicken and it was easy to prepare. I used the bag Pepperidge Farms stuffing not the Stove Top, low-sodium soy sauce and unsalted butter and it was not salty. I did cut back on the unsalted butter (to 2 tablespoons) and only put a small drizzle on top. I pounded out the chicken before coating with the sour cream mixture and stuffing and baked them on 350 for 25 minutes and they were way over 165degrees. Modifications for next time would be: check chicken internal temperature after 20 min, use Greek Yogurt instead of sour cream, omit butter and use Pam spray as another reviewer did to keep the topping more crunchy. Picture posted.
Very good and easy to make. Everyone loved it. I used skinless boneless chicken breasts cut into smaller pieces. Used garlic powder and Old Bay instead of garlic salt and celery salt and glad i did, otherwise it would have been too salty. Also forgot to add butter but it was still yummy. Making it again tonight
Very good...the stuffing breading makes the meal more filling than expected. I added more than a dash of pepper, but otherwise kept with the recipe.
I first made this last week for my fianc and am making it again tonight, per his request I didnt have celery salt so used season salt instead, ran out if lemon juice so used lime, still tastes AMAZING
After reading other reviews I used low sodium soy sauce, celery seed and garlic powder but still found it a little salty. Husband didnt think so though. Chicken was very nice and juicy as well as flavorful. Might try using a little less of the stuffing mix. I suspect thats where the salt was.
What a hit My little kids loved it as did the adults I changed it only because I didnt have stove top stuffing. I used Ceasar flavored croutons instead. I put a bunch into a large ziploc and had my 7 year old pound them into crumbs with a rolling pin. She loved it And I also used garlic powder instead of salt. Prep time was quick which is nice when you have 3 little ones and was very flavorful I like the suggestion of putting the chicken on a wire rack on a cookie sheet so the bottom doesnt get soggy and will try that next time but all in all, what a great dish that I will make over and over again
REALLY great The different blend of seasonings makes it something like I havent tasted before. Only difference is I used real whole chicken pieces, i.e. legs, thighs, etc., not just white meat filets, (this would be more accurate if it said "Best Baked Chicken Breast Filets", because it only states boneless chicken breasts) because they have more flavor, are juicier, and everything is better with the bone it. Otherwise, its great. Love the texture of the coating mix. Fantastic idea and doesnt take long to whip up
I made this recipe with no changes. It was very good. It was a tad bit salty for me. I might try 1 tsp garlic salt instead of 2, and maybe 1/2 tsp garlic powder. But I wont change anything else. Yum.
Really loved this one as did hubby. I always read the ratings & comments on recipes I use. So I was aware of the "too salty" comments and was wary as I do not like anything too salty. I did use garlic powder but otherwise followed the recipe exactly. I did take the advice and let the chicken for marinate for 30 minutes. I also think the discussion on cooking times must depend on size of the breasts. Mine were fairy large and it did take 35 minutes.
The whole family loved this. My husband couldnt get enough. I did substitute garlic for garlic salt, and only used 1 t of the celery salt.
As written, Ill give this 3 stars because of the high salt level But if you omit the 2 tsp celery salt (replace with 1/2 tsp celery seed) and the 2 tsp garlic salt (replace with 2 tsp garlic powder) plus add some parsley for color and finally cut the butter in half (which also cuts some more salt and fat) then it becomes a 4 star dish. I used Pepperidge Farm stuffing which has quite a bit of salt, but nice seasonings. Id recommend this recipe with the salt cutbacks when you need to make something quick, but I wouldnt make it for company.
Such a yummy recipe as-is
Used low fat sour cream, low sodium soy sauce, garlic powder instead of salt and eliminated celery salt. Dont forget there is salt in stuffing mix. Also eliminated butter and drizzled with olive oil instead. Turned out good and everyone enjoyed.
I really liked this recipe. I marinated the chicken in the sour cream mixture (although I substituted yogurt) like previous reviewers. The chicken turned out really tender and juicy. I also used garlic powder instead of garlic salt and left out the celery salt. Great, easy chicken. Only four stars because it wasnt very spicy, but its not really meant to be.
Made exactly as stated. Although this was good, it didnt leave me wanting more. My breadcrumb stuffing never did crunch up. I will say the chicken was extremely tender. Very easy to prepare.
Loved this Was looking for a different way to bake chicken and this was it Used the same seasonings, but without the salt. Even the 20 month old loved it
I loved it, my husband not so much. I, like others, eliminated the salts and just used garlic powder.
Excellent mix for dipping prior to rolling in crushed stuffing mix.
Very good recipe Pay attention to bake time as mine was done in 30 min. Will definitely make again
I have been making this recipe for a couple years now, and I have tried many different variations. As other reviewers have stated, as is, the recipe has WAY too much salt for my taste, but can be easily modified with a couple of slight tweaks. The one thing I found helpful for the texture/flavor is waiting til the the last few minutes to add the butter. Also, I find adding some diced onions to the stuffing mixture, and sprinkling/spraying a tiny bit of water on the coated breasts helps keep the inner part of the coating more chewy, and the chicken seems to stay more moist this way. Cornbread stuffing mix is a great way to mix it up a bit I usually serve this with collard greens and mashed potatoes, and OF COURSE some cranberry sauce Overall, wonderful and very tasty recipe. Always a crowd pleaser...we call this "Fake Thanksgiving." Thanks for posting
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.
My new favorite YUM
I love the taste of this chicken. Its always moist and delicious. I normally leave out the celery salt though just because Im not a big fan and replace it was a cajun seasoning blend.
I used fresh garlic instead of garlic salt and opted for a low-sodium soy sauce. Chicken was moist and tangy. I will make this again--but next time I wont make extra for leftovers because the flavor doesnt hold up the next day.
I didnt have stuffing mix, so I substituted with crushed Ritz crackers.Excellent
Delish. The best chicken Ive ever made. I didnt use celery salt and used garlic powder instead of garlic salt. Also, used fresh lemon juice.
This was amazing The whole family loved it. I didnt have celery salt but that was the only thing that I omitted.
Pretty darn good and easy to make b/c all the ingredients are staples in my household. The chicken is very moist and my husband is a very picky eater. He hates regular Stove Top Stuffing by itself, but he said it was wonderful in this dish. I followed the recipe to a T and it was great. If you are out of sour cream, you can also use plain yogurt for coating the chicken, I have made it both ways and it turns out excellent each time.
A nice alternative to the usual breaded chicken. Very salty though...perhaps use NON-seasoned stuffing mix instead. I will also cut the celery salt to 1/2 tsp next time.
Best baked chicken I ever made - maybe the best I have ever eaten. Didnt follow recipe exactly - never do :) but it got 5 stars for the idea. Used fresh garlic, lime juice, a splash of hot sauce along with the soy - and celery salt. You need some salt so why not flavored?. Marinaded chicken in the resulting goo for an hour or so. Used Pepperidge Farm corn bread stuffing crumbs since that was what I had on hand. Baked it on a rack over a cookie sheet for about an hour. Chicken was so crispy, tangy and juicy. Served it with mashed potatoes, stove top stuffing, green beans, cranberry sauce, gravy and biscuits. Rave reviews from the very hungry men I fed. A little bit of Thanksgiving in September Really want to try something similar with pork tenderloin......A definite keeper - so glad to find it Thank you, thank you
Very moist used chicken stuffing but used nearly a full 6 oz.
Amazing You MUST use Stove-Top Herb Stuffing Mix, the others dont taste the same. The flavor from the Stove-Top Stuffing Mix is what makes the chicken so good
Excellent The best thing about this recipe is that it easily adapts to whatevers 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.
Honestly, I could not believe how good this wasbarring modifications made by a doubting southerner Ive never had baked breaded chicken so good beforeI used croutons instead of "stuffing", and when I ran out of those, I used potato chips-yum It was all so good But I also brined my chicken breast before hand(look it up if you dont know-I never serve poultry without a brine first) and then baked it on a foiled cookie sheet at 375 for 30 minutes, but it would have been good at 350 for 30. I also left out the celery salt, and used granulated garlic instead of salt. So good-thanks a lot
Very good i followed recipe almost exactly, used garlic powder and janes seasoned salt instead. but didnt change anything else, to me using anything besides the stuffing (cornflakes or potato chips) and sour cream (mayo) would change the whole recipe- will make again
This was very easy and tasty. The celery salt was a bit too strong for us. Will just lower that next time. I did leave the chicken in the sour cream mixture for 20 minutes before rolling in bread crumbs.
Agree with some. Way too much salt. Tasty though. Instead of celery salt, celery seed, and garlic crystals or the real crushed garlic instead of garlic salt. You can get low sodium stuffing mix as well. WTG, pib, you were right on the money on this one.
I have to agree...I found this a little too salty. Recommend garlic powder instead of garlic salt and half the celery salt. Aside from that, the chicken was very moist and tender
This was definitely different than most of the baked chicken recipes weve tried. We mean that in a good way It was tender, crunchy, and full of flavor Its definitely a keeper Only thing we did differently was to substitute the lemon for lime. I also made half with chicken crouton stuffing mix and half with French bread crumbs. Both versions tasted equally good
Ive been making this for years but using crushed Ritz crackers instead of the stuffing mix to bread them with. Amazingly good
This was extremely good I was pleasantly surprised. When I saw the mixture of soy sauce and lemon juice I was apprehensive, but I had all the ingredients, saw all of the good reviews and figured Id give it a try. Im glad I did The only things I changed was I used celery seed instead of celery salt as I didnt have celery salt, and I used 1 tsp of garlic POWDER instead of 2 tsps of garlic SALT just because I had seen other reviews stating it was too salty and Im not a huge garlic fan when it comes to it being really garlicy. Oh, and I used bottled lemon juice. But This was awesome and I will definitely be adding it to the regular meals I make throughout the week. One last thing is that the 6 oz bag of Stove Top stuffing only got me through 6 chicken breasts, where the recipe calls for 8 and I therefore had a bit of the sour cream mixture left over.
This recipe is so easy and is a crowd pleaser My husband loved it
This chicken was not good.......it was delicious It is so moist and juicy. I used Stove Top stuffing and it turned out absolutely fantastic. A lot better for you than fried chicken, but just as tasty
This was not only incredibly easy, but incredibly delicious. The chicken turned out moist and flavorful. I took the advice of others and cut the salt to soy sauce only, substituting celery seed and garlic powder for the salts. It was perfect. Really enjoyed this dish.
Made a lot of variations. No soy sauce and used garlic and onion powder vs salt and lime juice vs lemon. Also I used crushed tortilla chips since that was all I had- amazing I agree that this recipe as written would be too salty for me, but it is easy to modify for your own tastes. This was a messy and somewhat time consuming recipe for me, as I am a lazy cook, but I will probably make again since it was so good. I made it with drumsticks since that was what I had; looking forward to trying it with chicken breasts.
Very good, very easy. I was a little concerned that I might find it too salty so I replace garlic salt with garlic powder and I was great. This will go in my regular rotation.
Loved it I used 1:1 bread crumbs and grated parm. cheese instead of stuffing mixture. I also added italian seasonings to the breading. Will definetly put in my dinner rotation
Made this recently and it was good. Im not the best cook so I was happy it turned out well. The herb stuffing made a nice crispy crust and tasted nice too. I will make this again.
Just made this for an 8-person dinner tonight and received rave reviews. I made it with celery seed and garlic powder.
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
It was great with a few alterations. Way too much salt, so I used granulated garlic and left out the celery salt. I crushed the stuffing mix into bread crumb size pieces, this allowed it to stay on the chicken very well. Will make it again.
My family loved this, I followed previous suggestions and used celery seed and garlic powder to cut down on salt . I also cut the soy sauce by 1/2 and used low salt soy sauce. I let it sit in sauce for a couple hours before breading and cooking . Very tasty
My family enjoyed this recipe. I did make a few changes that lowered the sodium content. I did not use either celery salt or garlic salt - I substituted a non-salt poultry season. Also, I let the chicken sit in the sour cream mixture for several hours. Finally, instead of stuffing mix I crushed garlic flavored croutons. I will definitely make this again.
It was a different and tasty recipe. I really dont have too much to rave about for except for the fact that it was good.
I took cues from other reviewers, used italian bread crumbs, 1/2 the salts, but this was EXQUISITE Even my boyfriends 8 year old son liked this.
I made this last night for dinner and it was a hit. I realized later that I forgot to pour butter on them, but they still turned out delicious. I used celery seed and garlic powder instead of the salt after reading other reviews. I will definitely make this again.
Delicious and so easy to make. I didnt change a thing. My hubby and company gave it a 5 plus
Delicious, quick and easy. I forgot to drizzle the metlted butter before baking and it was still good. Will make again
Too lemon-y.
A very nice way to do chicken very moist. I didnt 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.
My husband said this is "restaurant quality". We LOVE this dish
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 dont remember.
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