Title: THE RECIPE FILE
 
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Meat and Poultry:
Ham Stuffed Chicken Breasts

from Atlanta Cooknotes


INGREDIENTS:
MARINADE:
4 Tablespoons dry sherry
2 Tablespoons Worcestershire sauce
1/2 teaspoon ginger
1/4 cup soy sauce
1 garlic clove, minced
1/8 teaspoon celery salt
12 small chicken breast halves, skinned and boned

HAM STUFFING:
2 (6-3/4-ounce) cans devilled ham
1 cup cracker crumbs
1/2 cup grated onion
1 cup chopped pecans
1/2 cup milk
  reserved marinade

TO PREPARE:

The day before serving, combine marinade ingredients and pour over chicken.  Cover and marinade overnight in refrigerator.  Drain chicken, reserving marinade.  Combine all stuffing ingredients and reserved marinade, blending well.  Place 1/2 cup stuffing between two breast halves.  Wrap in aluminum foil, sealing well.  Bake in a preheated 350 degree oven for 2 hours.

SERVINGS:  6



Copyright 1982 The Junior League of Atlanta, Inc.  All rights reserved.

Visit The Junior League of Atlanta web site (http://www.jlatlanta.org/cookbook.htm) to purchase copies of Atlanta Cooknotes and other fine cookbooks, or call (404) 233-4767.

The Junior League of Atlanta, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of Atlanta Cooknotes, are returned to the community.
 

   

 
 

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