"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Boneless Stuffed Chicken Breast Recipe

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This recipe for Boneless Stuffed Chicken Breast, by , is from Recipes Made With Love: Comforting for Generations, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, July 11, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 double chicken breats with skin on
1 onion chopped fine.
1 grated carrot.
3 tablespoons vegetable oil
2 teaspoons crushed garlic
1 roll of ritz crackers, crushed
1/8 teaspoon pepper
onion powder
corn flake crumbs
salt

Directions:
Directions:
Wash chicken breasts, pat dry. Salt the inside of the chicken. Saute onions in the oil and mix with the rest of the ingredients.

Stuff the chichen and tuck the skin under all around, forming the breast into a large heavy oval. Use only about 2 tablespoons of stuffing or whatever will hold and fold under comfortably. To help keep the breasts together, use a tooth pick. However, be sure to leave enough of the toothpick protruding from the breast, so that you can remove it easily. Place the chicken breasts in a pan and sprinkle the with onion powder and cornflake crumbs.

Bake for 1 hour in a 325 degree oven.

Serve by slicing in 1/2 inch slices going across the breast to make circles with a circle of stuffing in the middle.

Serve with or without gravy.

Personal Notes:
Personal Notes:
This can also be made with a little less oil and celery may be added.

 

 

 

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