Stuffing-Topped Chicken

From EatingWell: September/October 2008 — Subscribe Now!

Here's a one-skillet version of chicken and stuffing made with wholesome ingredients. We use chicken thighs because we love the rich flavor of dark meat, but boneless, skinless breast works too. Serve with Brussels sprouts and mashed potatoes.

READER'S COMMENT:

"It's like Thanksgiving in a pan! I love it! "

Comments

Comment	Posted
It's like Thanksgiving in a pan! I love it!	8 weeks 8 hours ago

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