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Stuffing-Topped Chicken

September/October 2008

Your rating: None Average: 4.2 (21 votes)

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:
" DELICIOUS! A keeper for sure. "
Stuffing-Topped Chicken Recipe

3 Reviews for Stuffing-Topped Chicken

01/14/2014
Anonymous
Meh - Good, but not AWESOME...

I was kinda excited for this one, not gonna lie! If I made it again i would totally "Frankenstein" it a bit more. It has some interesting techniques I can't say I've used that much and appreciated the reminder of them (like flouring the chicken, using flour to thicken the stock, the bread chunks on top). I guess I had too much invested in the "tastes like Thanksgiving in a pan" review. Or maybe my idea of Thanksgiving is different, and that's okay. Also I just had this with corn and it left me hungry after... and for the calorie amount I find that odd. Anyways, try it out if you want! I see myself using the bread-on-top idea in the future, that was cool.

Love the stuffing topping!
Comments
03/10/2010
Anonymous

DELICIOUS! A keeper for sure.

Comments
09/27/2009
Anonymous

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

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