4 - 8 boneless skin ON chicken breasts
Stuffing: (makes enough for 8 servings)
1 can plain bread crumbs (or 4 cups homemade)
1 8 oz. pkg. shredded Swiss cheese
1 cup finely diced ham
1 sm. onion, finely chopped
1 stalk celery, finely chopped
1 egg
1 cup chicken broth
1 tsp. pepper
2 tsp. country style Dijon mustard
1/2 stick softened margarine
Melt margarine for basting, and add 1/2 cup chicken broth to place chicken breasts in. Preheat oven to 350 degrees.
Mix all stuffing ingredients together. Mixture should be sticky. If too dry....add a bit more chicken broth. Set aside.
Carefully, using a fingertip....lift the skin from one long side of each chicken breast....running your finger under the skin, separating it from the chicken, without tearing it from the other sides, creating a pocket for the stuffing. With a teaspoon.....carefully begin stuffing the chicken pieces....to "overfull".....there should be actually more stuffing than
chicken. Pour 1/2 cup of chicken broth in the bottom of a 8 x 12 glass baking dish....place each breast carefully in the broth. Bake at 350 degrees, for 45 minutes....basting tops with melted margarine occasionally.
Let cool 5 minutes before removing from the pan. ENJOY!!!
