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Berried Chicken II Recipe


1/2 cup dijon mustard

1/2 cup fresh lemon juice

1/2 cup ketchup

1 cup ketchup

1 dash Worcestershire sauce

1 dash Worcestershire sauce

salt to taste

ground black pepper to taste

1 tablespoon minced fresh parsley


In a medium bowl, whisk together the dijon mustard, lemon juice, ketchup, Worcestershire sauce, Worcestershire sauce, salt and pepper. Let stand for 10 minutes so that sugar thickens.

Spread 1 tablespoon of the filling in each breast and press in the edges to seal. Fold the loose ends into the center of the breasts and wash. Serve the breasts sliced.