Stuffing-Coated Chicken

Originally published as Stuffing-Coated Chicken in Quick Cooking July/August 2004, p32. I found this recipe in an old church cookbook, and it quickly became a favorite. I've used the microwaves at work to reheat leftovers for lunch. When the aroma of garlic and Parmesan cheese grabs the attention of coworkers, they all ask for the recipe. -Patricia Inman Litchfield, Minnesota

Save

Unknown

Preparing Time: 30 minutes
Total Time: 30 minutes
Served Person: 5

contains white meat tree nut free nut free contains gluten red meat free shellfish free contains dairy

Carbohydrate 32.689658 g
Cholesterol 95.02774 mg
Fat 12.690201 g
Fiber 1.37336801970482 g
Protein 32.827675 g
Saturated Fat 6.9255498 g
Serving Size 1 1 (174g)
Sodium 848.8896 mg
Sugar 31.3162899802952 g
Trans Fat 1.21838776 g
Calories 385 calories

main dish

Step-by-step

In a shallow dish, combine the stuffing crumbs and Parmesan cheese.
In another shallow dish, combine butter and garlic.
Dip chicken in butter mixture, then coat with stuffing mixture.
Place in a greased 13-in. x 9-in. baking dish.
Sprinkle with remaining stuffing mixture and drizzle with remaining butter mixture.
Bake, uncovered, at 350° for 40-45 minutes or until a meat thermometer reads 170°.

Crisp herb-seasoned bread crumbs form a tight, golden-brown crust over tender poultry when baked at 350 degrees Fahrenheit. Culinary traditions utilizing dry bread cubes as an exterior coating stretch back centuries, originating from resourceful methods to salvage stale bakery items by seasoning and toasting them into durable kitchen staples. Crushing commercial seasoned cubes into a fine powder rather than leaving them chunky ensures maximum surface adhesion, preventing the coating from sliding off the meat during handling. Mincing fresh garlic finely allows the aromatic allicin compounds to distribute evenly through melted dairy fats rather than clumping in isolated pockets. Brushing the poultry halves with the fat-and-garlic mixture before applying the crumb layer creates a necessary adhesive barrier, locking natural muscle moisture inside while exposing the exterior starches to dry heat. Monitoring internal progress with a digital probe thermometer guarantees safety without overcooking, specifically removing the pan once the deepest part of the breast reaches 170 degrees Fahrenheit. Arranging the pieces in a standard 13-by-9-inch glass or ceramic baking dish permits adequate air circulation around each portion, which prevents steaming and promotes uniform bottom browning. Leftovers stored below 40 degrees Fahrenheit retain safe quality for up to three days, though crispness diminishes upon cooling due to moisture migration from the protein.

Advertise here

Stuffing-Coated Chicken

Ingredients

Nutrition facts

Step-by-step