I first saw this recipe in a cookbook I found at the public library -- 15 Minute Meals by Emmalee Chapman. Over the years I played with the recipe, adjusting here and there to meet our needs. Right now I'm not able to look at my notes and updates, but I'll modify this once I'm home from the Vineyard. Meanwhile, this should work darned well.

If using 4 half breasts (two whole breasts), we preferred the dish to be saucy, so we made it with either 1.5 or 2 times the sauce ingredients.

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This is my favorite recipe for oven-fried chicken -- the Pepperidge Farm Stuffing Mix is the secret. Other than at holiday time it's hard to find, so I thought I'd post it now when the stuffing mix is readily available.
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This recipe is adapted from "Recipes from the Backs of Boxes, Bottles, & Jars" by Ceil Dye

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