Baked Chicken Breasts I Recipe

  • 6 boneless, skinless chicken breasts, halved
  • 4 cups milk or enough to cover
  • Salt and pepper, to taste
  • 1 stick butter, melted
  • 3 cups Pepperidge Farm and stuffing crumbs
Soak chicken breasts in milk, salt and pepper for several hours or overnight. Drain off milk and discard or set aside (I use mine to make a mushroom white sauce to go with the chicken breasts). Dip each breast in melted butter and press down into stuffing crumbs, on both sides. Place on buttered baking sheet or stone. Bake at 425° for 15 minutes. Then flip meat and bake 10 minutes more. Serves 8 to 10.
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