| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Appetizers |
6 |
Servings |
INGREDIENTS
| 1 |
|
Whole chicken breast |
| 24 |
md |
Mushrooms |
| 1/2 |
|
Lemon; juiced |
| 2 |
tb |
Butter or margarine |
| 1 |
|
Garlic clove; crushed |
| 1 |
ts |
Chopped parsley |
|
|
Salt, pepper |
| 1 |
|
Egg yolk; lightly beaten |
|
|
Fine dry bread crumbs |
INSTRUCTIONS
Cook chicken in boiling salted water until tender. Drain, reserving broth.
Remove skin and bones and dice meat finely. Rinse and dry mushrooms.
Remove, finely chop and reserve stems. Sprinkle mushroom caps with lemon
juice. Melt butter and add stems and garlic and cook 10 minutes, stirring
now and then. Add 2 to 3 tablespoons reserved chicken broth and parsley.
Season to taste with salt and pepper. Add chicken and egg yolk and mix.
Spoon into mushroom cavities. Arrange on lightly greased baking sheet and
sprinkle with bread crumbs. Bake at 350 F 15 to 20 minutes. Serve hot.
Created by: Robaire's, Los Angeles
(C) 1992 The Los Angeles Times
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Jesus: Never-ending fulfillment”