Mom's city chicken

Yield: 6 servings

Measure Ingredient
1 pounds Stew beef
1 pounds Boneless pork
1 pounds Boneless chicken breasts
½ cup Flour
½ teaspoon Basil
½ teaspoon Parsley
½ teaspoon Dill
1 Egg
½ cup 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 2½ - 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.

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