Ingredients
-
1/2
-
1
-
2
-
1
-
1
-
1/2
-
1/2
-
-
-
-
-
-
-
-
Directions
Boneless Chicken Breast, This served the two of us very nicely-the 1/2 breast weighed 8 2 oz I made up the recipe myself! I prepared mashed potatoes and heated a small can of Franco-American turkey gravy to go with it I also prepared a bag of cranberry sauce I stock up on these during the holidays and freeze them, Well, Hi there, Joan !! This made a very tasty impromptu dinner, with 1 large bs/sl breast and left-over pasta with broccoli ! Only subbed olive oil for the margarine, but followed the rest as posted DH said this would be good again on a never-ending chicken night ! Thanks, for posting !, Well, Hi there, Joan !! This made a very tasty impromptu dinner, with 1 large bs/sl breast and left-over pasta with broccoli ! Only subbed olive oil for the margarine, but followed the rest as posted DH said this would be good again on a never-ending chicken night ! Thanks, for posting !
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Steps
|
1
Done
|
Melt Margarine in Small Pan, Add Onion and Celery and Saute Lightly. |
|
2
Done
|
Add Margarine Mixture to Stuffing Mix and Stir. |
|
3
Done
|
Add Enough Bouillion to Make a Moist Mixture, Blending Well. |
|
4
Done
|
Trim Chicken Piece of Fat and Season With Salt and Pepper. |
|
5
Done
|
Place Cut Side Up on Flat Surface and Cover With Stuffing Mix. |
|
6
Done
|
Place on Low Rack in Baking Pan and Cook at 350 Degrees For About 40 Minutes. |
|
7
Done
|
Baste Occasionally With Remaining Bouillion. |
