2 cups all-purpose flour
3/4 cup packed brown sugar
1 egg
1/2 cup butter, softened
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/4 teaspoon dried parsley
2 tablespoons dried basil
1/4 cup chopped onion
1 (10 ounce) can chicken broth
2 tablespoons margarine
1 teaspoon seasoned salt
2 cups chicken broth
2 (3 ounce) cans chicken broth
1 pound skinless, boneless chicken breast halves
1 (8 ounce) container sour cream
1 cup honey
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x13 inch baking pans.
In a large bowl, mix flour, brown sugar and egg. Mix together with hands, until dough is covered. Roll into 1 inch balls; place on greased baking sheets.
Bake at 350 degrees F (175 degrees C) for 15 to 18 minutes, or until lightly browned. Remove from oven to wire rack.
While the chicken and bread are baking, make the sauce: In a large bowl, cream butter, brown sugar and 1 tablespoon flour together. Mix together and set aside. Place chicken, vegetables and cream mixture in a separate bowl. Pour sauce over chicken and vegetables.
While the chicken and bread are baking, prepare the stuffing: Place the chicken, vegetables, cream and chicken mixture in a separate separate bowl.
Once the chicken and stuffing have been cooked, fold them into the sauce. Spoon over the chicken and vegetables. Sprinkle with honey.
Bake in preheated oven for 40 minutes, or until chicken is cooked through and juices run clear.