Stuffed Chicken Breasts
|Salad oil||150 Milliliter|
|Milk||1⁄3 Cup (5.33 tbs)|
|Chicken breasts/4 double breasts||8 Small|
|Salad oil||1⁄2 Teaspoon|
Melt butter or margarine in small frying pan, and add onion.
Fry slowly until onion begins to color.
Remove from heat, and add bread crumbs, marjoram, mace and 1/4 teaspoon salt.
Combine milk with beaten egg, and stir in.
Wipe chicken breasts with damp cloth.
Cover rib sides of 4 of breasts with dressing, and place remaining breasts on top, rib side down.
Tie breasts together with string; mix flour and 1/2 teaspoon salt, and sprinkle both sides of breasts.
Heat salad oil about 1/4 inch deep in skillet, and brown chicken breasts on both sides.
Reduce heat to medium low, and cover pan.
Continue cooking 45 minutes or until tender, turning breasts halfway through cooking.
Drain on absorbent paper, and serve with hot mushroom gravy.
Serves 4 generously.
Note: If double breasts are used, stuff the cavity; then secure top and bottom edges with toothpicks.
These can be "oven-fried" by baking at 375 Ã‚Â°F. for 45 minutes.
Brush with salad oil occasionally.