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1
Preheat oven to 400.
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2
Butterfly chicken breasts. This means to lay them as flat as possible, slice through leaving them connected just enough to open up like a book.
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3
Prepare boxed stuffing as directed. By changing the kinds of stuffing you can change up the flavor of the filling, or you can use left over cooked stuffing.
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4
Crush croutons and cornflakes, the cleanest way to do this is to place croutons and cornflakes into a zipper type bag and roll it with a rolling pin. Place in shallow dish and set to the side.
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5
Prepare pan, line with foil or parchment paper, spray with non-stick cooking spray.
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6
Open up each chicken breast.
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7
Place stuffing on half the chicken, make this as full as you want as long as you can fold the top piece of the breast back over, I find using an ice cream scoop is very helpful.
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8
Fold over the top of the chicken breast half.
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9
Press the stuffed chicken breast into the cornflake breading mixture, coat both sides and press firmly being sure to coat well.
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10
Place on pre pared baking sheet.
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11
When all are on baking sheet, bake for 20-25 minutes.
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12
Half tof each breast is a small serving, slice in half, then make further slices and fan out, using any leftover stuffing as a side, may cover with chicken gravy.
