Stuffed Chicken Breasts Recipe
Ingredients
| Salad oil | 150 Milliliter | |
| Butter/Margarine | 2 Tablespoon | |
| Butter/Margarine | 2 Tablespoon | |
| Mace | 1⁄2 Teaspoon | |
| Mace | 1⁄2 Teaspoon | |
| Salt | 1⁄4 Teaspoon | |
| Milk | 1⁄3 Cup (5.33 tbs) | |
| Milk | 1⁄3 Cup (5.33 tbs) | |
| Egg | 1 | |
| Egg | 1 | |
| Chicken breasts/4 double breasts | 8 Small | |
| Chicken breasts/4 double breasts | 8 Small | |
| Flour | 2 Tablespoon | |
| Flour | 2 Tablespoon | |
| Salt | 1⁄2 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Salad oil | 1⁄2 Teaspoon | |
| Salad oil | 1⁄2 Teaspoon |
Nutrition Facts
Serving size
Calories 1101 Calories from Fat 600
% Daily Value*
Total Fat 68 g104.2%
Saturated Fat 14.6 g73%
Trans Fat 0.7 g
Cholesterol 141.8 mg47.3%
Sodium 658.8 mg27.5%
Total Carbohydrates 14 g4.8%
Dietary Fiber 0.66 g2.6%
Sugars 2.2 g
Protein 111 g222.4%
Vitamin A 10.9% Vitamin C 0.44%
Calcium 6.5% Iron 7.5%
*Based on a 2000 Calorie diet
Directions
Fry slowly until onion begins to color.
Remove from heat, and add bread crumbs, marjoram, mace and 1/4 teaspoon salt.
Combine milk with beaten egg, and stir in.
Wipe chicken breasts with damp cloth.
Cover rib sides of 4 of breasts with dressing, and place remaining breasts on top, rib side down.
Tie breasts together with string; mix flour and 1/2 teaspoon salt, and sprinkle both sides of breasts.
Heat salad oil about 1/4 inch deep in skillet, and brown chicken breasts on both sides.
Reduce heat to medium low, and cover pan.
Continue cooking 45 minutes or until tender, turning breasts halfway through cooking.
Drain on absorbent paper, and serve with hot mushroom gravy.
Serves 4 generously.
Note: If double breasts are used, stuff the cavity; then secure top and bottom edges with toothpicks.
These can be "oven-fried" by baking at 375 °F. for 45 minutes.
Brush with salad oil occasionally.
Chef
