| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Chicken, Family & fr |
1 |
Servings |
INGREDIENTS
| 2 |
lg |
Chicken breasts; boned and skinned |
|
|
Salt |
|
|
Pepper |
|
|
Nutmeg |
| 1 |
tb |
Melted butter or margarine |
| 3/4 |
c |
Ripe olives |
| 1 |
ds |
Marjoram |
| 1 |
|
Egg; slightly beaten |
| 1 |
tb |
Water |
| 1/2 |
c |
Fine dry bread crumbs |
| 1/4 |
c |
Butter or margarine |
INSTRUCTIONS
Cut chicken breasts in two, flatten slightly. Sprinkle with salt, pepper
and nutmeg.
Finely chop enough olives to make 1/4 cup. Mix with 1 tbsp. melted butter
and marjoram. Spread mixture on center of chicken breast, fold them over
pocketbook style. Skewer with toothpicks.
Mix egg and water.
Dip chicken in egg mixture, then in bread crumbs.
Heat 1/4 cup butter in heavy skillet. Add chicken and cook gently, turning
as needed until golden brown and cooked through, about 40 to 50 minutes.
Place on top of Pilaff on serving dish.
Garnish with remaining whole ripe olives.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d & SNT on 4/10/98
Posted to MC-Recipe Digest by Barb at PK <abprice@wf.net> on Apr 21, 1998
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