Hands down, Crunchy Chicken is one of my all-time favorite chicken recipes. I like it hot for dinner, room temperature and sliced for a buffet, or sliced and cold for a picnic. It's eye-catching, flavorful, and easy to make. I think the hardest, most time-consuming part of this recipe is rolling out the Pepperidge Farm Stuffing Mix so there aren't big chucks of dried bread and the ground stuffing adheres to the marinated chicken better.
This recipe is all about the "marinade". The tangy combination of sour cream, lemon juice, worchestershire sauce, celery salt and paprika coat the chicken and cling to the stuffing mix, creating a killer combination. Finish it with melted butter (so the bread won't burn, of course), and voilà, one of the best tasting chicken dishes you will ever have.
(Serves 10 or more)
½ pint (8 ounces) sour cream
2 tablespoons lemon juice
2 teaspoons worchestershire sauce
1 teaspoon celery salt
1 teaspoon paprika
½ teaspoon salt
⅛ teaspoon freshly ground black pepper
8-10 boneless chicken breast halves (Bell & Evans thin-sliced boneless chicken breasts)
1 14-ounce package of Herb-Seasoned Classic Pepperidge Farm Stuffing - ground fine
- Mix the ingredients with a whisk in a large bowl. Place the boneless chicken pieces in the mixture covering each with the "marinade". Cover and place in the refrigerator overnight.
- Pour some of the Pepperidge Farm Stuffing on a large, washable, cutting board covered with aluminum foil. Roll over the stuffing with a rolling pin to break down the large pieces. Place a piece of the coated chicken on the stuffing, toss with crumbs, pressing on them to ensure they adhere. Turn the chicken piece to ensure each side is evenly coated. Roll each breast piece, making a pinwheel, and then place in an 8" x 8" pyrex "brownie" pan. Repeat for each piece, placing them in the pan touching each other.
- Melt a stick of butter and pour evenly over all of the chicken. Bake at 400 degrees, uncovered, for 40 minutes.
- Serve hot, room temperature or cold.