Claire Gudewich

Didn't have crab or fresh breadcrumbs so I used 3 cans of minced clams and Pepperidge Farm Herb Stuffing. Worked perfectly and delicious! So easy, will definitely make these again!

Followed the recipe but before baking I dipped each one in toasted crumbs.

I tweaked this to be a one pot dish. Used zucchini, broccoli, mushrooms, and an apple. Browned the chicken and removed. Sautéed veggies in same pan. Deglazed the pan with chicken stock, added fresh basil and parsley because that's what I had on hand. skipped the cheese and cream for less calories. Baked in same pan till chicken was done, about 15 minutes. Served over riced cauliflower. Delicious!