Stuffing Topped Oven Fried Chicken Recipes

STUFFING-COATED CHICKEN

Steps:

• 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 13x9-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 thermometer reads 170°.

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.

STUFFING TOPPED OVEN FRIED CHICKEN

Steps:

• toast loaf of bread, tear into chunks and run through food processor with all spices put in bowl, set aside boil chicken until almost cooked through drain, remove skin and set aside
• Combine eggs and half and half and wisk until blended. Dip chicken pieces in milk/egg mix then into bread coating comletely. Place on greased cookie sheets Bake in 300* oven for 30-45 minutes
• Note- as you get further into your chicken the coating will get gooey, like raw stuffing, Just pack it ontop the chicken pieces as needed. I also Brine the chicken for 16-20 hours before cooking it

CRISPY JUICY OVEN-FRIED CHICKEN BREASTS

Steps:

• Place chicken breasts and buttermilk into a large resealable plastic bag, knead several times to coat chicken with buttermilk, and squeeze air from the bag. Seal and refrigerate at least 1 hour.
• Preheat oven to 400 degrees F (200 degrees C).
• Placed crushed herb-seasoned stuffing mix into a shallow bowl. Mix flour, salt, and black pepper in a separate flat dish. Beat egg with water in a bowl. Pour peanut oil into the bottom of a 9x13-inch baking pan.
• Remove chicken from buttermilk, shake off excess buttermilk, and discard used buttermilk marinade. Dredge chicken breasts in seasoned flour. Dip each floured breast in egg, then press gently into stuffing mix to coat. Place coated chicken breasts into the pan with peanut oil.
• Bake in the preheated oven for 25 minutes. Turn each chicken breast over and continue baking until chicken pieces are no longer pink inside and the coating is crisp, about 25 more minutes.

STUFFING-TOPPED CREAMY CHICKEN CASSEROLE

Steps:

• Heat oven to 425°F.
• Add hot water to stuffing mix; stir just until moistened.
• Place chicken in 13x9-inch baking dish sprayed with cooking spray; sprinkle with dry seasonings.
• Combine corn and dressing; spoon over chicken. Top with stuffing; cover.
• Bake 40 to 45 min. or until chicken is done (165°F), uncovering after 30 min.

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).

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.

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.

OVEN-FRIED CHICKEN STRIPS

Steps:

• Heat oven to 400ºF.
• Spray baking sheet with cooking spray. Place flour in pie plate; beat eggs in separate pie plate until blended.
• Dip chicken, 1 tender at a time, in flour, then in egg, then in crushed stuffing, turning to evenly coat both sides of each tender with each ingredient; place on prepared baking sheet. Spray with additional cooking spray.
• Bake 15 to 17 min. or chicken is done and golden brown, turning after 8 min. Serve with ketchup.