Crunchy Chicken - AKA Chicken and Crumbs

This is one of my family’s basic meals, crunchy chicken, rice and peas. My children grew up eating this at least twice a month, as did my nieces and nephew. It’s so simple you really don’t need a recipe. When the kids were young and my husband and I were working full time, this was our go to dinner.  At the end of a long and exhausting day, it's the perfect home cooked meal.  It can be made with freezer and pantry staples; and you can get this on the table in about 30 minutes.  We always serve it with Near East brand rice pilaf and frozen baby peas or broccoli.

Note: We prefer the original flavor of Near East Rice Pilaf and make it with only 1 ½ cups of water versus the 1 ¾ cups called for on the box for stovetop cooking.  If you need more rice, I add some additional converted plain rice (Uncle Ben’s) and up the liquid accordingly.

This is another use for Pepperidge Farm Stuffing Mix (the classic herb flavor) besides meatloaf.

Ingredients:

• Boneless, skinless chicken breasts
• Melted unsalted butter
• Pepperidge Farm Stuffing Mix – ground in the food processor into finer crumbs
  
  
  

Directions:

1.      Heat oven to 350 degrees.

2.      Dip the chicken breasts in the melted butter, and then coat them with the stuffing crumbs.

3.      Place them on a foil line baking sheet and bake for 25-30 minutes.