This recipe is named for an old family friend and was a comfort food staple of my family growing up. I introduced Rob to and he loved it. It’s pretty funny but despite all of its simplicity, it is one of his favorites. I guess it just goes to show the power of good simple flavor.
We have modified the recipe a bit to suite our growing taste and to work on making it a bit healthier. This is essentially a baked, breaded chicken breast, but it packs a lot of flavor into the sauce. At first glance, its a little odd, but it packs a lot of that “umami” flavor. Paired with some of my simple rice pilaf and green beens, I am pretty happy!
The key to this recipe is the bread crumbs. I use the Pepperidge Farms Stuffing Mix (the blue bag thats the broken up stuff). You want a mix of the dust and small crumbs and some of the medium ones. The original recipe also called for sour cream to make the sauce; however, to healthy it up a bit we’ve started using Greek yogurt. I also added some cayenne to give it a bit of a kick.
Mrs. Benson’s Baked Chicken
- 4 Chicken Breasts
- 16 oz Greek Yogurt
- 1/4 Tsp Cayenne
- 1/4 Tsp Paprika
- 1 Lemon juiced
- 2 Tsp Worcestershire Sauce
- 1/4 Onion Powder
- 1 Bag Pepperidge Farm crushed stuffing mix
- Salt & Pepper to taste
- Preheat the oven to 350F.
- Combine the yogurt, cayenne, paprika, lemon, worcestershire, salt/pepper, and onion powder in a bowl or plate. In another plate, pour out some of the stuffing mix (preferably the fine-medium size bids).
- Dredge the chicken in the sauce mixture then coat in the stuffing mix. Make sure to get a good coating of fine particles.
- Optional drizzle melted butter over the chicken before baking.
- Bake the chicken for 45 minutes.