1. Heat oven to 350 degrees.
2. Cut a slit through the middle of each breast to form a pocket.
3. Remove sausage from casing. Crumble into small frying pan to cook over
moderate heat until browned. Drain off fat.
4. Stuff sausage into "pockets" cut into breasts. Secure with toothpicks,
if necessary.
5. Saute green pepper and onion in 2 tablespoons butter until onion
softens. Add tomato. Pour vegetable mixture over chicken breasts.
6. Pour salad dressing over chicken and sprinkle generously with Parmesan
cheese. Bake for 30 minutes or until done.
7. Meanwhile, cook noodles so that they are done about the same time the
chicken is finished. Toss the cooked and drained noodles with remaining
butter.
8. Serve chicken breasts over noodles. Yields 4 servings.
FROM NEWSPAPER ARTICLE,
FIRST PLACE WINNER, 1989
ARKANSAS CHICKEN COOKING CONTEST
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties. #Charles Stanley”
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