|Enriched flour||1⁄4 Cup (4 tbs)|
|Dry bread cubes||2 Cup (32 tbs)|
|Chopped onion||1 Tablespoon|
|Poultry seasoning||1⁄4 Teaspoon|
|Butter||2 Tablespoon, melted|
|Hot water||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs), melted|
|Mushroom sauce||1 Cup (16 tbs)|
Split chicken breasts just enough to fold.
Combine flour, 1/2 teaspoon salt, paprika, and dash pepper in paper bag; add chicken and shake to coat.
For stuffing: Combine bread cubes, onion, 1/2 teaspoon salt, poultry seasoning, and pepper.
Add 2 tablespoons butter and hot water; toss gently to moisten.
Fill cavity of each piece of chicken with stuffing.
Hold stuffing in by skewering opening shut with toothpicks.
Dip chicken in the 1/2 cup melted butter; place in baking dish.
(Drizzle any remaining butter over top.) Bake in slow oven (325°) 45 minutes; turn, and bake an additional 45 minutes, or till tender.
Sprinkle with chopped parsley.
Serve with Mushroom Sauce.