Recipe - Stuffed Chicken Breast

1 Chicken breast half with
bone
1/8 teaspoon Salt
1/8 teaspoon Pepper
1 tablespoon Chopped onion
1 tablespoon Chopped celery
1 tablespoon Butter or margarine
1/8 teaspoon Dried thyme
1/8 teaspoon Dried basil
1/8 teaspoon Dried parsley flakes
2 sl Dayold white bread; cubed
2 tablespoon Chicken broth

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 heavyduty
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.

EATL DIGEST 13 JUNE 1996

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.