“Foil-Wrapped and Baked” Chicken Breasts


A wonderful and pretty way of serving baked chicken in your dinner table.  Enjoy!

1 package (3 lbs) boneless, skinless chicken breast fillets, thawed, rinsed and pat dry (8 or 9 pieces)
salt and pepper to sprinkle on top of chicken
freshly squeezed lemon juice (from 2 lemons)

Stuffing mix:
3 cups turkey or chicken flavored Stuffing mix
3 cups regular bread crumbs
2 cans creamed of chicken soup, undiluted
1 stick butter or margarine, melted
1/2 cup peanut butter
1 large onion, finely chopped
4 celery ribs, chopped
1 can mushroom pieces, drained
1 1/2 cups chopped walnuts or cashew nuts
1 tablespoon dried parsley flakes
2 teaspoons seasoned salt
1 teaspoon ground black pepper

Preheat oven to 350 F.   Cut 8 or 9 squares of aluminum foil and pam spray or grease with extra melted butter.  Set aside.

In a large bowl, combine stuffing mix ingredients, mixing well.  Divide

To assemble: Place one chicken breast fillet in greased aluminum foil square,  sprinkle salt and pepper and top with some of the stuffing mix.  Squeeze lemon juice on top.  Fold the aluminum foil to wrap stuffed chicken breast fillet.  Do same procedure with the remaining chicken breast fillets.

Bake in preheated oven for  40 minutes.   Slit top of foil, open wide and bake chicken further for another 15-20 minutes or until done.   Serve hot.

Again, the assembly:

ok here’s one more series of assembly steps:

Pretty darn good chicken recipe to add to your collection….make some soon!


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