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Stuffed Chicken with Pea and Pea Soup Recipe

Ingredients

2 (10 ounce) cans chicken broth

1 (10 ounce) can chopped pecans

2 onions, peeled and sliced

1 cup cooked chicken breast meat

Directions

Peel chicken and ham. Pound chicken breasts using a meat mallet or meat pellet, with a rolling pin. Place pellet in large pot, cover with water at a time to cover.

Place pecans in a large bowl and turn to coat. In a large bowl- or a 9x13 inch dish- mix peas, chicken, chicken broth, pecans, onion and chicken. Season with salt and pepper.

Preheat oven to 325 degrees F (165 degrees C). Place top chicken and ham onto broiler pan. Brush with egg white.

Bake 30 minutes in the preheated oven, uncovered, for 30 to 35 minutes, or until chicken is tender.

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Kerry Beker writes:

⭐

These were too bland. Like many others, I used dried pesto and came up with an excellent sauce for them. But: 1.) DO not drench the shrimp in buttermilk; instead, scatter them with a mixture of butter and flour and watch them sizzle in the broth. 2.) Reserve the spaghetti noodles for last; cook until alittle underdone, then transfer to a cutting board and scrape down the sides; then lay flat and cook until the cheese is melted and bubbling. My family went back for seconds. Yum.
Recipe generated 2019-09-01 07:18:05 | 0 fresh recipes left | Github | Twitter