Crusty Chicken

Submitted by Julia Vincent

Crusty Chicken


  • 6-8 skinless, boneless chicken breast halves
  • 1 pint sour cream
  • Dry Pepperidge Farm stuffing
  • Butter
  • Salt and Pepper


  • Salt and pepper chicken breasts and place in a shallow baking pan. Spread thickly with sour cream and sprinkle thickly with dry stuffing right from the package. Dot well with butter. Bake for 45 minutes at 375 degrees until crisp and brown.