Stuffing-Coated Baked Chicken

• 1 (10 1/2 ounce) can condensed cream of chicken soup or (10 1/2 ounce) can celery soup, undiluted
• 3/4 cup seasoned stuffing mix, such as Stove Top
• 2 (4 ounce) boneless skinless chicken breasts
• 1 tablespoon butter, melted

1. Wash the chicken breasts and pat dry. Salt and pepper to taste.
2. In a shallow bowl, pour the soup and completely coat the chicken breasts with the soup. Let it sit for a few minutes.
3. Place the stuffing mix in a zip-top bag and crush slightly with a rolling pin. Place each breast in the bag and toss to make sure each is coated well. It might work better for you to pour the crumbs in a bowl and roll the breasts.
4. Place the breasts in a shallow baking dish sprayed with non-stick spray and drizzle with the melted butter.
5. Bake at 375 uncovered until the juices run clear.

condensed cream, seasoned stuffing mix, chicken breasts, butter

Taken from www.food.com/recipe/stuffing-coated-baked-chicken-143770 (may not work)