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CHICKEN BREASTS STUFFED WITH SAUSAGE AND PECANS

Category:    Chicken
Yield: 6 servings
 
      3 lg Chicken breasts, boned,           1/2 ts Salt
           -split and                        1/4 ts Savory
           Pounded (trim the excess          1/8 ts Freshly ground pepper
           -skin)                              4 c  Dry bread crumbs (if making
    1/2 lb Pork sausage, crumbled                   -your own, season
    1/3 c  Butter or margarine                      With savory, basil, thyme
    1/2 c  Celery, diced                            -and sage)
      1 md Onion, chopped fine                 1    Egg beaten with 3
    1/2 c  Pecans, coarsely chopped                 -tablespoons milk
 
  Melted butter or margarine for basting Finely chopped pecans for final
  dusting
  
  Brown the sausage, drain, and set aside.  In the same pan, melt the butter
  or margarine and saute the celery and onion until soft.  Add the chopped
  pecans, salt, pepper and savory and saute for an additional 3 minutes. Stir
  the sausage into the sauteed mixture and mix lightly with the bread crumbs.
  Add the beaten egg.
  
  On a cookie sheet or heavy-duty foil, make 6 mounds of stuffing. Place
  chicken breasts, skin side up, over stuffing, tucking the edges of the
  chicken underneath.  Brush with butter.
  
  Bake at 350 F for 25 minutes, basting with butter.  Dust with finely
  chopped pecans and increase the heat to 400F; bake for 1 minute more. Serve
  with a sprig of parsley and a whole spiced crabapple.
  
  Makes 6 servings.
  

 

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