Stuffed Chicken Breasts 5 chicken breast halves 1 medium size bag of frozen chopped broccoli 3 cups of cubed Velveeta 1/2 teaspoon of salt 1/4 teaspoon of pepper 2 teaspoons of margarine or butter
1. Heat oven to 375 degrees. Grease square pan, 9x9x2 inches, with shortening. 2. Remove bones from chicken breasts. Do not remove skin. 3. Loosen skin from chicken breasts. 4. Slightly warm and dice broccoli into very small pieces then mix with Velveeta. Heat till spreadable. 5. Spread about one-fifth of the mixture evenly between meat and skin of each chicken breast. Smooth skin over breasts, tucking under loose areas. (You can use toothpicks to hold it.) Place chicken, skin sides up, in pan. Sprinkle with salt and pepper. Drizzle with margarine. 6. Back uncovered for 45 to 55 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
