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STUFFED BREAST OF CHICKEN

Category:    Chicken
Yield: 4 servings
 
      3 lb Broiler-fryer chicken,cut up        2 tb Butter or margarine,melted
      2    Slices white bread                  1 ts Flour
      6    Sprigs parsley                      1 c  Dry white wine
      1    Egg,beaten                        1/2 c  Water
      1 ts Salt                                1 tb Cornstarch
    1/4 ts Ground pepper                       1 ts Instant chicken bouillon
    1/4 ts Ground savory                  
 
  Remove skin from chicken thighs, drumsticks, wings and back with sharp
  knife, reserving thigh skin. Cut meat from thighs, drumsticks, wings and
  back. Grind cut chicken, bread and parsley through fine blade of meat
  grinder; mix with egg, salt, pepper and savory..
  Heat oven to 400'. Remove chicken breasts from bones. Cut each chicken
  breast in half. Loosen skin from cut side of each breast half with sharp
  knife, forming pocket. Fill pocket with stuffing; fold skin down to cover
  stuffing. Use reserved thigh skin to help cover stuffing if necessary..
  Place in buttered baking dish, 10x6x2 inches. Brush with melted butter;
  sprinkle with flour. Pour wine over chicken. Bake uncovered until chicken
  is done, about 35 minutes. Remove chicken to warm platter. Keep warm while
  preparing sauce..
  Pour liquid remaining in baking dish into 1-quart saucepan. Stir water into
  cornstarch; pour into liquid. Stir in instant bouillon. Heat to boiling
  over medium heat, stirring constantly. Boil and stir 1 minute. Pour sauce
  over chicken..
 

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