| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Italian |
Italian, Chicken |
4 |
Servings |
INGREDIENTS
| 4 |
tb |
Butter |
| 2 |
c |
Bread crumbs, plain |
| 3 |
|
Garlic cloves, chopped |
|
|
Salt/pepper |
| 2 |
tb |
Fresh parsley, minced |
| 1 |
sm |
Onion, minced |
| 2 |
tb |
Tomato juice |
| 1 |
lb |
Boneless chicken breast, cut in 3" pieces |
|
|
Pearl onions |
| 2 |
|
Eggs, beaten |
| 1 1/2 |
c |
Bread crumbs, plain |
INSTRUCTIONS
STUFFING
CHICKEN
STUFFING Melt 4 T butter in a large skillet, add 2 c of bread crumbs and
stir over moderate heat until brown. Mix with garlic, salt, pepper,
parsley, minced onion, and tomato juice.
CHICKEN Pound 3" chicken pieces flat. Put a T of bread stuffing on center
and roll. Using skewers, alternate chicken roll and pearl onions until
filled. Then place skewer in beaten egg and roll in bread crumbs. Saute in
oil until cooked on all sides.
Posted to MM-Recipes Digest by Paula <demoness@bellatlantic.net> on Sep
16, 1998
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