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  • Writer's pictureTina Huggins

Yummy Crunchy Chicken Breast

Serves: 4-6


4-6 Boneless and Skinless Chicken Breast - relatively the same size

1 Pint Sour Cream

1/4 C Dijon Mustard

2 cups Pepperidge Farm Dressing

Salt and Pepper


  • Preheat oven to 375º

  • Rinse off and pat dry the skinless chicken breast. Sprinkle with salt and pepper on both sides

  • Put the stuffing mix in a large zippier bag and beat the stuffing with a rolling pin to make the stuffing chunks smaller. Remove and place on a flat plate

  • Mix sour cream and mustard together and pour on another flat plate

Put together:

  • Roll each chicken breast in the sour cream and mustard mixture

  • Next roll both sides of the chicken breast into the crumbled Pepperidge Farm dressing

  • Place each chicken breast into an aluminum foil covered pyrex pan or cookie sheet.

  • Place in the oven and cook for 30-45 minutes depending on the thickness of your chicken breasts.

Crusty Chicken Breast
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