- 1 whole chicken breast (see below)
- 1 1/2 cups chopped onions
- 1 1/2 cups chopped celery
- 4 cups cubed bread
- 1 teaspoon dried parsley
- 1 tablespoon poultry seasoning
- 1 teaspoon thyme
- 1/2 teaspoon rosemary
- 1 cup chicken stock
- eggs, flour, seasoned bread crumbs
Mix together all the above ingredients except the chicken, eggs, flour and bread crumbs.
Skin and bone a whole chicken breast. Cut the breast in half. Flatten (not too thin) between wax paper. Stuff both breast with filling. Roll jelly-rOll style. Tie up with string.
Before frying roll in flour, dip in beaten egg and then roll in seasoned bread crumbs. Fry in olive oil until lightly brown and then cook on low heat until done (about 20 minutes.)
I have always enjoyed learning new recipes. This is one that I saw in the newspaper many years ago. How many? I don’t remember but I think I’ve been making this since I lived in Pennsauken so it’s about 15-20 years old. I don’t make it anymore. It’s too much work, but I taught JoAnn how to make them and maybe she’ll keep the recipe going. I used to make it on Sundays and serve it as a main dish or with spaghetti.