| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Atlanta |
Chicken & p, One dish me |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter Or Margarine |
| 1 |
c |
Grated Carrots |
| 1 |
c |
Finely Chopped Broccoli |
| 1 |
|
Onion; Chopped |
| 2 |
lb |
Skinless Chicken Thighs; Deboned |
| 1 |
c |
Seasoned Bread Crumbs |
| 1/4 |
c |
Parmesan Cheese |
| 4 |
tb |
Butter Or Margarine; Melted |
INSTRUCTIONS
In a frying pan, melt butter. Add carrots, broccoli and onion; cook,
tossing often, for five minutes or until broccoli is crisp-tender. Preheat
oven to 350 degrees. Place 2 to 3 tablespoons of the vegetable mixture in
center of each chicken thigh. Fold over chicken and secure with toothpick.
Combine bread crumbs and Parmesean in a shallow dish. Dip chicken in melted
butter and then roll in bread crumbs. Place chicken in 12 x 8 x 2 baking
dish. Bake 45 minutes until chicken is tender.
NOTES : Can substitute other veggies such as zucchini, mushrooms, etc.
Recipe by: Andrea Cooper-Gatewood, Atlanta FEMALE
Posted to recipelu-digest by Jill & Joe Proehl <jpxtwo@swbell.net> on Feb
08, 1998
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