| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 4 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Chicken breast, boned, skinned |
| 1/3 | c | Bread crumbs PLUS |
| 2 | ts | Bread crumbs |
| 1 | ts | Poultry seasoning |
| 1/2 | ts | Salt |
| 1 | ds | Pepper |
| 1 1/2 | c | Whole golden hominy, drained |
| 1/2 | c | Celery, diced |
| 1/2 | c | Onion, diced |
| 1 | sm | Red delicious apple, diced |
| 2 | ts | Margarine, softened |
| 1/2 | ts | Salt |
| 1 | ds | Pepper |
INSTRUCTIONS
CHICKEN STUFFING Grind chicken . In bowl combine ground chicken with bread crumbs, poultry seasoning, salt, and pepper; set aside. In another bowl combine all ingredients for stuffing and set aside. Preheat oven to 350 degrees. On a nonstick baking sheet form half of the chicken mixture into an oval, about 12 inches long, 8 inches wide, and 1/2 inch thick. Spoon stuffing mixture over oval, mounding stuffing and leaving about 1 inch uncovered all around edge of oval. Divide remaining chicken into 4 portions. Using your hands, flatten 1 portion and place over 1/4 of the stuffing. Repeat procedure 3 more times, covering entire surface of stuffing. Pinch all edges together to seal; shape into a loaf, making sure there are no cracks. Place in center of oven and bake until chicken is cooked and loaf is lightly browned, about 30 minutes. Recipe by: Unknown Posted to MC-Recipe Digest V1 #518 by Vickie Regnart <ec628964@ix.netcom.com> on Mar 15, 1997
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