Stuffing Crumb Baked Chicken over Corn Pepper Salad



2 chicken breasts cut into thick strips about 4 inches long. You need about 3 C worth

2 T oil divided

2 T good balsamic vinegar

2 C finely crushed Pepperidge Farm Stuffing Mix

2 t fresh sage finely chopped (or ½ t ground sage)

2 t fresh rosemary finely chopped (or ½ t ground rosemary)

2 t fresh Italian parsley finely chopped

½ t black pepper

1 t kosher salt


3 C white shoe peg corn (Can use frozen, just make sure it is thawed)

1/3 C diced green pepper

1/3 C diced celery

¼ C chopped red onion

2 t flax seed

Vinaigrette is 3 T fresh squeezed lemon juice, 2-3 T olive oil, 1 large garlic clove peeled and finely grated, 1 t grated fresh ginger, ½ t salt, ¼ t pepper, and 2 t white sugar. Whisk well. Add to salad right before serving. You can make the salad ahead of time and keep on countertop. If making more than 2 hours ahead, keep refrigerated but bring to room temperature before adding vinaigrette and serving.


  • Mix all stuffing ingredients and place in a large bowl.
  • Pat dry the chicken strips with a paper towel to remove all moisture. Put in another bowl with the oil and the balsamic. Let sit for 20 minutes. Then take each one and place it in a wide and shallow bowl that has the stuffing, herb mixture. Cover well and place coated strips in a baking dish on parchment paper. Use a baking dish that allows a little space between the chicken. Whatever amount of stuffing is unused, simply sprinkle over the chicken. I decided to also sprinkle just a bit more of the coarse kosher salt on top but not more than about ½ t.
  • Bake in a preheated 375° F oven for 20-25 minutes. Do NOT overcook!

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