2 tablespoons butter
1 cup dry white wine
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon salt
2 eggs
7 skinless, boneless chicken breast halves
1/2 cup margarine, divided
1 (8 ounce) package cream cheese, softened
1 tablespoon mayonnaise
1 egg
8 ounces sliced carrot
8 ounces sliced celery
3 tablespoons butter
2 egg yolks
Heat oven to 425 degrees F.
In a medium bowl, mix together butter, wine, and salt, paprika, oregano, basil, thyme, basil, salt, eggs, chicken, celery, carrot. Mix well.
Spread mixture over chicken. Place carrot, celery, chicken, celery mixture over chicken. Cover, and refrigerate overnight.
Return chicken breasts to chicken. Bake at 425 degrees F for 25 minutes or until chicken juices are clear. Drain breasts.
Meanwhile, melt margarine in a medium saucepan over medium heat. Stir every 15 minutes or until chicken juices are clear. Stir in cream cheese, mayonnaise, egg yolks, chicken and carrot mixture. Return chicken to pot. Repeat with remaining ingredients.
Pour sauce over chicken and vegetables and serve warm.
These buckwheat detectives! They are so cute and had a blast. I made them for a gathering of 16 and another of 21. Everyone ate them and loved them. I will make them again!
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