| This is recreated from our Museum Curator's wedding dinner. |
| 4 chicken breast halves (medium or large work best) 3 cups of Pepperidge Farm Stuffing mix Small onion, diced small Salt & pepper to taste |
| Mallet flatten four chicken breast halves covered with plastic wrap. After they are a uniform thickness, trim them so that they will roll up without a lot of edges sticking out. Dice the trimmed pieces and to add to the filling mix. Put a large roaster in the oven with a metal rack to lift the chicken above the roaster bottom. Add water to just below the rack, and preheat to 350 degrees. Prepare the bread filling (stuffing mix) in a large sauce pan according to package instructions, with the diced onion mixed in. Place each chicken breast half on a square sheet of foil greased with cooking spray. Season the chicken to taste, and then top each chicken piece with filling right from the sauce pan. Roll each chicken piece with the filling inside, and then roll it in the foil, twisting the ends to secure it. Place the wrapped chicken breasts in the roaster, and bake uncovered at 350 degrees for 50 minutes or until they're done, depending on their size. Serve with whole kernel corn and Rice Pilaf right on the plate. |
| The Main Courses Chef presents ... Filled Chicken Breasts at The Fatted Café |
| | Back to the Lobby | The Dinner Menu | More Main Courses | German Dishes | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
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| This recipe solves three problems people complain about, like “it's time consuming,” or “the filling falls out,” or “the outside of the chicken dries out.” |
| Some people go for an easy variation to save time. Instead of rolling, they split the chicken breast halves and fill them. If you make this version, try using the foil idea to avoid the problems. |