Crunchy Chicken

Cooking with soups baby!  My new husband is totally agreeable and I love it.  It's such a simple concept, and it warrants only getting a few items at the store.  This came out really salty, but I will modify the recipe to try to avoid that.

• 2 tablespoons all purpose flour
• 1 and 1/2 cups stuffing- any kind will do.  We used Stove Top.
• 1 can of cream of chicken soup
• 1/2 cup of milk
• 2 boneless skinless chicken breasts

1. Heat the oven to 400 degrees
2. Put flour & stuffing on separate plates
3. Whisk 1/3 cup of soup and 1/4 cup of milk in a separate dish
4. Pepper chicken & coat with flour, and then dip in the soup mixture.  Coat with stuffing
5. Bake chicken for 20 minutes or until juices run clear 
6. Heat the remaining soup mixture (and combine it with the mixture that's left)
7. Cut chicken in slices and pour sauce over chicken

It was DELICIOUS.  The crunch of the stuffing was awesome, and the sauce was very flavorful.  Gary told me since we had mashed potatoes that he wanted me to double the sauce- which I agreed.  I also salted the chicken which turned out to be the mistake.  There is enough sodium in the soup as well as the stuffing.  

This was an easy weeknight dinner!