Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lg Chicken breasts, boned, 1/2 ts Salt
-split and 1/4 ts Savory
Pounded (trim the excess 1/8 ts Freshly ground pepper
-skin) 4 c Dry bread crumbs (if making
1/2 lb Pork sausage, crumbled -your own, season
1/3 c Butter or margarine With savory, basil, thyme
1/2 c Celery, diced -and sage)
1 md Onion, chopped fine 1 Egg beaten with 3
1/2 c Pecans, coarsely chopped -tablespoons milk

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.

[ MID-ATLANTIC COUNTRY MAGAZINE; May 1990 ]

Posted by Fred Peters.

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