Title: Mom's City Chicken
Categories: Main
Yield: 6 Servings
| 1 | lb | Stew beef |
| 1 | lb | Boneless pork |
| 1 | lb | Boneless chicken breasts |
| 1/2 | c | Flour |
| 1/2 | ts | Basil |
| 1/2 | ts | Parsley |
| 1/2 | ts | Dill |
| 1 | | Egg |
| 1/2 | c | Milk |
| | | Flour to dredge |
Mix the egg and milk together and set aside. Preheat oven to 300-325F.
Prepare the meat as if it were a shish-ka-bob; that is, alternate the meats
and place on a 10" skewer. Dredge the meat in the egg/milk mixture, then
the flour, and put into a non-stick baking dish. Sprinkle the spices ontop.
(You might want to coat the dish with a non-stick spray first). Bake at
300-325 degrees (a slow oven) for about 2 1/2 - 3 hours, or until the meat
is browned on all sides and very tender. If you wish, serve this with
gravy. It is very filling and very good.