October 10, 2013
Martha Ruth Leonard
Pecan Stuffed Chicken Breasts
4 small chicken breasts,
6 tbsps. melted butter
chicken breasts on both sides with lemon juice and 2 tbsps. melted
butter. Combine remaining 4 tbsps. butter with other ingredients and
toss lightly. Make 4 mounds of stuffing and arrange on squares of
heavy-duty foil. Place chicken breasts, skin side up, on mound of
stuffing and fold foil securely around chicken to make individual
packets. Bake at 350° for 40 minutes. Increase to 400°, fold back foil
and bake for 10 minutes longer, or until brown. Serves. 4.
1 small onion, chopped
1/2 cup vinegar
Combine onion, vinegar, sugar, celery seeds and mustard seeds; bring to a boil. Reduce heat and simmer for 10 minutes. Combine corn, pickle relish, pimiento and celery. Pour hot vinegar mixture over corn mixture and mix well. Cool. Chill at least 24 hours to allow flavors to blend. Yield: about 3 cups.
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