Title: Stuffed Chicken Breasts
Categories: Entree Poultry
Yield: 4 Servings
| 4 | | Large Chicken Breasts |
| 1/4 | lb | Chineese pea pods |
| 3 | | Small green onions |
| 1 | | Chicken bouillion cube |
| 1/2 | lb | Mushrooms |
| 4 | | Carrots, medium |
| 2 | | Slices white bread |
Cut each breast in half, remove bones. Leave skin on. With a mallet, pound
breasts until 1/4" thick.
Chop mushrooms, cut pea pods into thin strips. Cut carrote crosswise in
half, mince onions.
Saute vegetables until tender, remove about 1/2 cup veggies, set aside.
Put remaining ingredients in bowl and add bread torn in pieces with 2 tsp.
water and 1/4 tsp salt.
Spoon mixture into each breast, fold over, fasten with toothpicks. Add oil
to skillet, cook chicken until brown, add chicken bouillion and 3/4 cup
water. Heat to boiling, simmer about 20 minutes. Add a cup of milk and 1
TBS flour to make sauce. Add Vegetables.