Football Chicken

• 4 whole Boneless Skinless Chicken Breasts (4-6)
• 1/2 bags Pepperidge Farms Herb Seasoned Stuffing (16 Oz)
• 1 cup Parmesan Cheese, Grated
• 2 Tablespoons Fresh Parsley, Chopped
• 1 stick Butter, Melted
• 1 Tablespoon Worcestershire Sauce, Or To Taste
• 1 teaspoon Mustard Or To Taste
• 1/4 teaspoons Garlic Salt, Or To Taste

1. Preheat oven to 375 degrees F. Split chicken breasts lengthwise.
2. You may want to cut larger breasts into 3 pieces.
3. Chicken tenderloins may also be used.
4. In a large bowl, combine stuffing, parmesan cheese, and parsley.
5. Set aside.
6. In a separate bowl, combine butter, Worcestershire, mustard and garlic salt.
7. Blend well using a whisk or fork.
8. Dip chicken breast pieces in the butter mixture, then coat thoroughly in the stuffing mixture and place in baking dish.
9. When all the pieces are coated, sprinking remaining stuffing mixture over the breasts.
10. Drizzle any remaing butter mixture over the top.
11. Bake for approximately 50 minutes or until done.
12. If using tenderloins, reduce baking time accordingly.

chicken breasts, parmesan cheese, fresh parsley, butter, worcestershire sauce, garlic salt

Taken from tastykitchen.com/recipes/main-courses/football-chicken/ (may not work)