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Stuffed Chicken Breasts Recipe

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This recipe for Stuffed Chicken Breasts is from Carol Van Horn Shares Favorite Recipes Collected Through The Years, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 chicken breasts
lemon juice
3/4 stick butter or margarine, melted
3 c. crumbled toasted bread
1/4 tsp. Accent®
1/3 c. onion, chopped
1/2 c. celery, chopped
2 tsp. parsley flakes
3/4 c. pecans, chopped
salt and pepper
Directions:
Directions:
Mix bread crumbs, half of the butter, the onions, celery, parsley flakes, pecans, and enough water to moisten. Add Accent®. Make four mounds of stuffing and arrange on four squares of double thickness aluminum foil. Place on baking sheet.

Brush both sides of chicken with lemon juice and remaining butter. Sprinkle with salt and pepper.

Place an open chicken breast on each mound of stuffing. Fold foil up around the top of the chicken and make individual packages.

Bake at 350º for 40 minutes. Fold back foil and continue to bake for 20 minutes or until brown at 400º.
Personal Notes:
Personal Notes:
This recipe dates back to about 1964 - the Home Economics class at Fort Valley High! Some really good cooks emerged from our group.

 

 

 

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