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| Stuffed Chicken Breasts with Olives
Categories: Butter, Bread Crumb, Chicken, Stuffed
2 large boneless, skinless Chicken breasts
Salt
Pepper
Nutmeg
1 tablespoon of Melted butter or margarine
3/4 cup of Ripe olives
1 dash Marjoram
1 Egg; slightly beaten
1 tablespoon of water
1/2 cup of Fine dry bread crumbs
1/4 cup of Butter or margarine |
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Cut chicken breasts in two, flatten slightly. Sprinkle with salt, pepper and nutmeg. Finely chop enough olives to make 1/4 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 1/4 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 Pilaf 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@wf.net> on Apr 21, 1998 |
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