Stuffed breast of chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Broiler-fryer chicken,cut up |
| 2 | Slices white bread | |
| 6 | Sprigs parsley | |
| 1 | Egg,beaten | |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Ground pepper |
| ¼ | teaspoon | Ground savory |
| 2 | tablespoons | Butter or margarine,melted |
| 1 | teaspoon | Flour |
| 1 | cup | Dry white wine |
| ½ | cup | Water |
| 1 | tablespoon | Cornstarch |
| 1 | teaspoon | Instant chicken bouillon |
Directions
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.