| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Boned & skinned chicken breasts (up to 6) |
|
|
Bread Stuffing (plain or with vegetables, nuts – however you usually prepare it) |
| 1 |
cn |
Contadina sweet & sour sauce (with pineapple) |
|
|
Seasonings: garlic powder, salt, pepper any other that you may want to use |
INSTRUCTIONS
Slightly pound chicken breasts to flaten evenly. Season lightly with garlic
powder, (salt and or pepper if desired). Place a teaspoon or two of
stuffing in center of each piece of chicken. For each breast: Fold one side
of chicken to the middle of the stuffing mixture, then fold the entire
portion over the remaining side. Place seam side down in a baking dish.
Pour the sweet & sour sauce over the chicken breasts. Cover with aluminum
foil and bake at 350 degrees F. for 30 minutes. Carefully remove the tin
foil and continue baking for another 10 - 15 minutes.
Note: The original recipe came from either the Contadina can or Stove Top
stuffing container and called for the chicken to be seasoned with garlic
powder etc., covered and baked for 30 minutes without the sauce. The sauce
was to be poured over the chicken after the 30 minutes and cooked for
another 10 - 15 minutes. However, I found that even though the chicken was
covered it dried out a bit and the sauce did not have enough time to flavor
the chicken.
Posted to JEWISH-FOOD digest V97 #046 by berlins@pacbell.net on Feb 11,
1997.
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