Sounds great keeping thisone..STacy

Hi Cindy, how about BBQ on it he grill? I wrap them in foil and cook for about 30 minutes then take them out of the foil slather with BBQ sauce and finish the cooking process! Or, here is a Chicken and Biscuit Recipe, it looks more involved than it really is, I use Pillsbury bicuits, they are lighter and easier: Chicken Stew with Biscuits 3 whole (6 split) chicken breasts, bone in, skin on 3 tablespoons olive oil Kosher salt and freshly ground black pepper 5 cups chicken stock, preferably homemade 2 chicken bouillon cubes 12 tablespoons (1 1/2 sticks) unsalted butter 2 cups chopped yellow onions (2 onions) 3/4 cup flour 1/4 cup heavy cream 2 cups medium-diced carrots (4 carrots), blanched for 2 minutes 1 10-ounce package frozen peas (2 cups) 1 1/2 cups frozen small whole onions 1/2 cup minced fresh parsley For the biscuits: 2 cups flour 1 tablespoon baking powder 1 teaspoon kosher salt 1 teaspoon sugar 1/4 pound (1 stick) cold unsalted butter, diced 3/4 cup half-and-half 1/2 cup chopped fresh parsley 1 egg mixed with 1 tablespoon water, for egg wash Preheat the oven to 375 degrees F. Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken. In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream. Add the cubed chicken, carrots, peas, onions, and parsley. Mix well. Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper. Bake for 15 minutes. Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and combine on low speed. Mix in the parsley. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick. Cut out twelve circles with a 2 1/2-inch round cutter. Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly. Note: To make in advance, refrigerate the chicken stew and biscuits separately. Bake the stew for 25 minutes, then place the biscuits on top, and bake for another 30 minutes, until done. Enjoy, Gina

LOL okay... hope this helps My mistake.. I didn't say what size stuffing box (in Canada, I've only seen one size box)... 2 boxes (120 g each). You use a 2-quart shallow baking dish (I used an 8x8 inch square baking dish and it didn't overlow at all..far from it). I used 5 chicken breasts (I said 4 or 6 breasts because you can get six 4-oz breasts or four 6-oz breasts, etc... some are big!). Doesn't really matter. My dish could only hold 5 breasts. It bakes for a total of 45 minutes. It's not 3 cups of soup. You mix the 10-oz can of Mushroom & Garlic condensed soup with the 2/3 cup of water and 2/3 cup of sour cream. It isn't soupy at all! The chicken is very tender and moist. Anyways... that's the recipe and it was very good. Rich, but good. My husband had a taste of it when his sister-in-law made it and he bought the stuff for me to make it. I've only recently started cooking with mushroom soup (cuz I don't like it LOL), and I'm somewhat surprised that it doesn't really taste like mushroom soup. It's a heavy rich dish that goes well served with a light green salad. It's not complicated to make at all. Very easy in fact. Prepare stuffing; spread half on bottom of 2-quart shallow baking pan. Brown chicken breasts; arrange over stuffing. Combine can of condensed soup with 2/3 cup water and 2/3 cup sour cream; pour over chicken. Bake, uncovered, 30 minutes at 350F. Combine remaining stuffing with 1/4 cup chopped pecans; sprinkle over chicken. Bake, uncovered, for 15 minutes. Serves 4. When you brown your chicken, because it will bake for 30 minutes in the oven, you don't cook it all the way through so that it doesn't dry out in the oven. Pouring the "sauce" over the chicken doesn't make it dry while it's baking.

I dip them in an egg and water wash(one egg whipped up with 2TBS water) then roll them in Panko bread crumbs ,lightly spray them with Pam olive oil spray and sprinkle on my seasonings, line an oven pan with foil and spray that with pam too then put the chicken on there and cook at 350 checking for doneness, which depends on the size of the breast, some I got lately were from giant mutant chickens I swear! they took about an hour to cook but normal ones should take 35 to 45 mins