Baked Stuffed Chicken Breasts
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
Make up one half or less of your favorite poultry stuffing. Select
large chicken breasts at poultry dealer's. Have dealer split the breasts
just enough to fold.
Season breasts with salt and pepper. Squeeze orange or lemon juice
over them. Stuff. Fold and hold stuffing in place with skewers. Dip
stuffed chicken in melted butter or oilve oil and place in baking dish.
Bake uncovered in moderate oven (325 degrees F.) 45 minutes. Turn
pieces. Bake 45 minutes longer. During baking baste two or three times
with melted butter and orange juice. When browned and tender, remove
skewers. Serve hot with your favorite green vegetable or salad. Serve
one to each guest or cut with sharp knife and serve one half with
half the stuffing to each person.
A few chopped mushrooms added to the stuffing give good flavor.
An herb stuffing, or rice-and-orange-peel stuffing is well suited to this
recipe. For dessert, a compote of black cherries, and for those who
enjoy a sweet, serve paper-thin crisp cookies with the compote