Ingredients
3 lg Chicken breasts, boned,
split and Pounded
(trim the excess skin)
1/2 lb Pork sausage, crumbled
1/3 c Butter or margarine
1/2 c Celery, diced
1 md Onion, chopped fine
1/2 c Pecans, coarsely chopped
1/2 ts Salt
1/4 ts Savory
1/8 ts Freshly ground pepper
4 c Dry bread crumbs
(if making your own, season
w With savory, basil, thyme-and sage)
1 Egg beaten with 3 tablespoons milk
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Melted butter or margarine for basting Finely
chopped pecans for final
dusting
Brown the sausage, drain, and set aside. In the same pan, melt
the butter
or margarine and saute the celery and onion until soft. Add
the chopped
pecans, salt, pepper and savory and saute for an additional
3 minutes. Stir
the sausage into the sauteed mixture and mix lightly with the
bread crumbs.
Add the beaten egg.
On a cookie sheet or heavy-duty foil, make 6 mounds of stuffing.
Place
chicken breasts, skin side up, over stuffing, tucking the edges
of the
chicken underneath. Brush with butter.
Bake at 350 F for 25 minutes, basting with butter. Dust with
finely
chopped pecans and increase the heat to 400F; bake for 1 minute
more. Serve
with a sprig of parsley and a whole spiced crabapple.
Makes 6 servings.
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