| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Poultry, Main dish, Londontowne | 6 | Servings | |
INGREDIENTS
| 3 | Chicken breasts. large | |
| 1 | pk | Pepperige Farm Herb Stuffing |
| 1/4 | c | Vermouth, dry |
| Light cream | ||
| 1 | pk | Sour cream, small |
| 1/4 | lb | Butter, melted |
| 1 | cn | Cream of mushroom soup |
INSTRUCTIONS
Skin & bone chicken breasts, cut each in half and dip in sour cream. Roll in bread crumbs, roll up and place in greased baking pan. Drizzle with melted butter and vermouth and bake at 350 degrees for 40-45 minutes. Sauce: Serve with a sauce made of 1 can condensed Cream of Mushroom (or cream of chicken or both) soup diluted with half a can of light cream and a vermouth and heated to bubbling. Mrs. Harold T. Cook From a book of recipes compiled by members and friends of the LONDONTOWN PUBLIK HOUSE ASSEMBLY, EDGEWATER, MD 21037. Funds from sale of book used in restoration and maintenance of the 17th century inn (hint, hint). File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/london13.zip
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