This is family favorite. That doesn't really happen too often! I got this recipe from the Farm Journal Country Cookbook.
1 1/3 cup packaged herb-seasoned stuffing
(I like the Pepperidge Farms Herbed Seasoned Stuffing with the blue top and bottom and it is already in crumbs and you can also use this stuffing in meatloaf!!)
1/2 cup shredded parmesan cheese or asiago cheese
1/4 teaspoon powdered garlic
1 1/4 teaspoon salt
1/8 teaspoon pepper
3/4 cup butter
16 pieces chicken (breasts, thighs, and legs but usually we use chicken breasts with or without the skin but it is better with)
Place the stuffing on a large bowl or plate and add cheese and seasoning. Melt 1 stick of butter and place in a shallow dish. Dip chicken one at a time in the butter and then roll in the stuffing mixture. Arrange in a baking pan. Do not overlap pieces. Dot with the remaining butter, breaking it into bits. Bake uncovered 350 for 1 hour.
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