Title: Stuffed Chicken Breast
Categories: Poultry
Yield: 1 Servings

1 Chicken breast half with
-bone
1/8 ts Salt
1/8 ts Pepper
1 tb Chopped onion
1 tb Chopped celery
1 tb Butter or margarine
1/8 ts Dried thyme
1/8 ts Dried basil
1/8 ts Dried parsley flakes
2 sl Day-old white bread; cubed
2 tb Chicken broth

Date: Fri, 14 Jun 1996 08:55:03 -0700

From: Cathy Deaubl

Copyright: Taste of Home

Instructions: Place chicken with skin side down on a piece of heavy-duty
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.

EAT-L DIGEST 13 JUNE 1996

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