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Stuffing-Coated Chicken

Stuffing-Coated Chicken
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Stuffing-Coated Chicken delivers a crispy, golden crust enveloping tender, juicy chicken breasts. Coated with a savory stuffing mix and Parmesan cheese, this easy-to-make dish is perfect for both weeknight dinners and special occasions. With a crunchy exterior and moist interior, it’s packed with flavor and kid-friendly appeal.

Ingredients

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Chicken and Coating

  • 4 boneless, skinless chicken breasts
  • 1 package (about 6 oz) prepared stuffing mix
  • 2 large eggs
  • 2 tablespoons grated Parmesan cheese (optional)
  • 2 tablespoons butter or oil (for cooking)

Seasonings

  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried thyme or parsley (or a mix)

Instructions

  1. Prepare the Chicken: Pat the chicken breasts dry with paper towels to help the coating stick better. Lightly season both sides with salt and pepper.
  2. Set Up the Coating Station: In a shallow bowl, beat the eggs until smooth. In another shallow dish, combine the stuffing mix, Parmesan cheese, garlic powder, dried thyme or parsley, and a pinch of salt and pepper.
  3. Coat the Chicken: Dip each chicken breast into the beaten eggs, letting any excess drip off. Then press firmly into the stuffing mixture until evenly and completely coated on all sides.
  4. Cook Until Golden and Crispy: Heat butter or oil in a skillet over medium heat. Add the coated chicken breasts and cook for 5–7 minutes per side, until the coating turns golden brown and the chicken reaches an internal temperature of 165°F (74°C).
  5. Rest and Serve: Remove the chicken from the skillet and let rest for a few minutes to lock in juices before slicing or plating for serving.

Notes

  • Use fresh stuffing mix for the best crust; avoid stale packages.
  • Don’t overcrowd the pan to ensure even cooking and crispiness.
  • Press the stuffing coating firmly onto the chicken to prevent it from falling off during cooking.
  • Use a meat thermometer to verify the chicken has reached an internal temperature of 165°F (74°C).
  • Let the chicken rest before slicing to keep it juicy and make cutting easier.

Nutrition

Find it online: https://amandafood.com/stuffing-coated-chicken/