|Soft bread crumbs||2 Cup (32 tbs) (4 Slices)|
|Finely diced cooked ham||3⁄4 Cup (12 tbs)|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Hard butter/Margarine||8 Tablespoon, sliced thin (1 Stick)|
|Chicken breasts||48 Ounce (4 Breasts, About 12 Ounces Each)|
|Chicken drumsticks with thigh||4|
|Milk||1 Cup (16 tbs)|
|Fine dry bread crumbs||1 Cup (16 tbs)|
|Cream of mushroom soup mix||1 Ounce (1 Envelope, 2 To A Package)|
|Cold water||2 Cup (32 tbs)|
|Chili sauce||1⁄4 Cup (4 tbs)|
1.Take a bowl, combine soft bread crumbs, ham and parsley in it.
2.Add butter or margarine and blend using a pastry blender
3.Refrigerate for some time.
4.Preheat the oven to 350 degrees.
5.Take off the skin from chicken; divide the breasts in two parts and use the scissors to cut the rib bones.
6.Pull away the thighs and drumsticks with the help of a sharp knife.
7.Pull the breast piece from the thick side.
8.Make an opening using a sharp pointed knife in each leg and thigh.
9.Fill 1/4 cup refrigerated stuffing in each half breast and around 2 tablespoons full in each leg and thigh.
10.Take a pie plate, pour 1/2 cup milk in it and on a waxed paper sheet, put dry bread crumbs .
11.Turn over the stuffed chicken on milk and then roll in bread crumbs.
12.Refrigerate the chicken.
13.Take a small suacepan, mix mushroom sauce and water and cook following the label directions.
14.Add 1/2 cup of milk and chili sauce and mix.
15.Take a shallow 12 cup baking dish, put 1 cup of sauce into it.
16.Put the chicken pieces over the sauce and pour the reamining on the top.
17.Bake for 1 hour 15 minutes until chicken turns soft.
18.Serve the chicken warm garnished with parsley.