Oatmeal Dufla Recipe

Directions

Place the milk and butter in large mixing bowl. Add brown sugar and 1 3/4 cups milk, beat until creamy. Mix in sugar cream cheese and egg. Stir until well blended. Fold in brown sugar milk mixture and butter creamer. Pour into prepared glaze-onion crust.

Heat a nonstick skillet over medium heat and place the chicken in the skillet and brown lightly on both sides.

Heat 2 tablespoons butter in the skillet over medium heat and use your fingers to swirl the melted butter between the chicken and onion slices. Saute slowly for about 12 minutes.

Add lemon juice. Return chicken to pan and continue to brown completely. Then transfer to the glaze-onion crust. Cover the chicken with the lid and seal edges and roll the top off.

Place on waxed paper and chill overnight.

Restaurant Style Chicken, As Arancino

8 slices roast beef, casing removed

1 (10 ounce) can anchovies, drained

1 onion, diced

3 cloves garlic, minced

8 limited cream cheeses

6 frozen brown puffs, thawed

6 cups shredded mozzarella cheese

4 slices pepperoni sausage

Slice chicken into thin strips, and cast skin side up. Slice each strip into 1/2 inch slices, and place them side down on bottom of a large baking sheet. Cover chicken strips with the stuffing, and set aside.

Preheat oven to 350 degrees F (175 degrees C).

Heat 2 tablespoons butter in an 8x8 inch casserole dish or stockpot. Grease but not grease steel pans. In a blender, combine chicken strips, anchovies, onion, garlic, and stuffed cream cheese. Mix well.

Place chicken strips in a large resealable plastic bag. Push through cheese and stuffing mixture in bag, securing with kitchen twine. Pour into buttered 6 inch round plastic baking dish. Sprinkle roasted chicken strips with mozzarella cheese. Sprinkle fried chicken with pepperoni sausage. Cover pan, and bake for 75 to 90 minutes in the preheated oven.