Stuffed chicken breasts #2

1 Servings

Ingredients

Quantity Ingredient
2 larges Chicken breasts; boned and skinned
Salt
Pepper
Nutmeg
1 tablespoon Melted butter or margarine
¾ cup Ripe olives
1 dash Marjoram
1 Egg; slightly beaten
1 tablespoon Water
½ cup Fine dry bread crumbs
¼ cup Butter or margarine

Directions

Cut chicken breasts in two, flatten slightly. Sprinkle with salt, pepper and nutmeg.

Finely chop enough olives to make ¼ cup. Mix with 1 tbsp. melted butter and marjoram. Spread mixture on center of chicken breast, fold them over pocketbook style. Skewer with toothpicks.

Mix egg and water.

Dip chicken in egg mixture, then in bread crumbs.

Heat ¼ cup butter in heavy skillet. Add chicken and cook gently, turning as needed until golden brown and cooked through, about 40 to 50 minutes.

Place on top of Pilaff on serving dish.

Garnish with remaining whole ripe olives.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98 Posted to MC-Recipe Digest by Barb at PK <abprice@...> on Apr 21, 1998

Related recipes