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Stuffed Chicken Breasts

Stuffed Chicken Breasts

  • breasts of 2 large broiler-fryers boned, halved, skinned and pounded flat
  • 1/4 tsp salt
  • 1/8 tsp white pepper
  • 1/3 cup liver pate or deviled ham
  • 1/4 cup soft white bread crumbs
  • 2 scallions minced
  • 1/4 cup unsifted flour
  • 2 tbsps butter or margarine
  • 1/2 cup chicken broth

    SERVES 4

    1. Preheat oven to 350 F.
    2. Spread breasts flat and sprinkle with salt and pepper.
    3. Mix pate, crumbs and scallions, place 2 tbsps on each breast, roll up, and secure with poultry pins.

    1. Dredge rolls with flour and brown in butter in a heavy skillet over moderately high heat about 5 min, transfer to an ungreased shallow casserole, add broth, cover and bake 20 min until tender.
    2. Remove poultry pins and serve.

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