| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
1 |
Servings |
INGREDIENTS
| 1 |
|
Chicken breast half with bone |
| 1/8 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1 |
tb |
Chopped onion |
| 1 |
tb |
Chopped celery |
| 1 |
tb |
Butter or margarine |
| 1/8 |
ts |
Dried thyme |
| 1/8 |
ts |
Dried basil |
| 1/8 |
ts |
Dried parsley flakes |
| 2 |
sl |
Day-old white bread; cubed |
| 2 |
tb |
Chicken broth |
INSTRUCTIONS
Date: Fri, 14 Jun 1996 08:55:03 -0700
From: Cathy Deaubl <cdeaubl@AZSTARNET.COM>
Copyright: Taste of Home
Instructions: Place chicken with skin side down on a piece of heavy-duty
foil large enough to fold over the chicken. Sprinkle with salt and pepper;
set aside. In a skillet, saute onion and celery in butter until soft; stir
in seasonings, bread and broth. Place in cavity of chicken; fold over top
and seal. Place in a small baking pan. Bake at 375F for 45 minutes. Open
foil and bake 5 minutes more or until chicken is tender, juices run clear
and stuffing is lightly browned.
I've tried something similar to this by making a pocket between the breast
meat and the bone in which to put the stuffing. This sounds so much easier
and more moist.
EAT-L DIGEST 13 JUNE 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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