When my sister and I were growing up, there were days when we would arrive home before our mother made it home from work. Our mom would sometimes leave us with an easy recipe to get dinner started, or she would have prepped a meal for us to finish off in the oven. It was the beginning of a passion for cooking for us both!
One of the meals we occasionally assisted in was a baked chicken recipe. The chicken breasts were coated in instant potato flakes and baked. On one particular day, my sister happened to burn the chicken and subsequently, it was forever named after her. From that point forward, we continued to call that chicken “The Chicken that [Insert Sister’s Name] Burnt”. Even years later, we would say to our mom, “What are we having for dinner tonight?”, and she would respond, “The Chicken that [Sister] Burnt”.
This recipe isn’t the chicken that she burnt, but quite similar, and much better too. Instead of potato flakes, it is coated in herb-seasoned stuffing. My mom shared this recipe a couple years ago, after my husband tasted her chicken and loved it. After making several rounds of it for him, I tried it myself by using Quorn Naked Chik'n Cutlets, and also enjoyed it. It’s pretty easy to make, and you can bake as many or as few chicken breasts as you want to. I recommend using Pepperidge Fram Herbbed Stuffing for your bread crumbs. I make this on a regular basis for my husband, alternating which vegetable sides I pair it with (on this day it was Broccoli with Myer Lemon Olive Oil and sweet potato fries).
Best Baked Chicken
(From All Recipes)
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
1/2 cup butter, melted
Preheat oven to 375° F. 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.