| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Not, Sent |
6 |
Servings |
INGREDIENTS
| 3 1/2 |
lb |
Chicken pieces |
| 1 |
|
Env roasted chicken gravy |
|
|
mix |
| 1 |
|
Egg |
| 2 |
T |
Water |
| 1 1/2 |
c |
Herb-seasoned stuffing |
|
|
cubes finely crushed |
INSTRUCTIONS
Rinse chicken with cold water; pat dry with paper towels. Remove skin
if desired. Place gravy mix in large resealable plastic bag. Put
chicken in the bag. Close bag; shake to coat chicken. In small bowl,
combine egg and water; beat with fork. dip chicken in egg mixture,
then roll in sutffing crumbs to coat. Place chicken on a baking sheet.
Bake at 375° for 15-20 minutes. Turn the pieces over and bake an
additional 15-20 minutes or until chicken is done. Recipe by:
Homemakers Schools Recipe Collection - Spring 1998 Posted to MC-Recipe
Digest by The Taillons <taillon@access.mountain.net> on Mar 15, 1998
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