| 1 chicken
breast 2 dozen medium-sized mushrooms Juice of 1/2 lemon 2 Tbsp. butter or margarine |
1 clove
garlic, crushed 1 tsp. chopped parsley Salt and pepper 1 egg yolk, lightly beaten Bread crumbs |
| Cook chicken in boiling
salted water until tender.� Drain, reserving broth.� Remove skin and bones and
dice meat finely.� Clean mushrooms, remove stems, chop and reserve.� Sprinkle
mushroom caps with lemon juice.� Melt butter and add stems and garlic and cook 10
minutes, stirring now and then.� Add 2 or 3 tablespoons reserved chicken broth,
parsley, salt, and pepper to taste.� Add chicken and egg yolk and mix well. Spoon stuffing into mushroom cavities.� Arrange on lightly greased baking sheet and sprinkle with bread crumbs.� Bake at 350 degrees for 15 to 20 minutes.� Serve hot. Makes 24 appetizers. � |
|