1/2 cup of milk
4 skinless boneless chicken breast halves
2 tablespoons all purpose flour
1 1/2 cups pepperidge farm herb seasoned stuffing, finely crushed
2 tablespoons butter, melted
fresh rosemary
1. Heat oven to 400F. Stir 1/3 cup of soup and 1/4 milk in a shallow dish. Coat the chicken with the flour. Dip the chicken into the soup mixture. Coat the chicken with the stuffing.
2. Place chicken on to a baking sheet. Drizzle with the butter. Bake for 20 mins or until the chicken is cooked through.
3. Heat the remaining soup and milk in 1 qt saucepan over medium heat until the mixture is hot and bubbling. Serve the sauce with the chicken. Garnish with fresh rosemary.
prep:15 mins
bake 20
makes 4 servings
*I did not use the rosemary or the stuffing. In place of the stuffing I used bread crumbs like shake and bake.*
Kyle and I made this for dinner tonight. It was amazing. It will feed us for two nights.
I give this dish a B-
Kyle gives this dish a C+
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