Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 5 minutes
Yield: Serves 4
Ingredients:
- 4 boneless chicken breast halves
- 8 tablespoons melted butter, divided
- 4 cups bread crumbs, toasted
- 1/2 cup finely chopped onion
- 1/2 cup chopped celery
- 2 tablespoons fresh chopped parsley
- 3/4 cup chopped walnuts
- 1/2 teaspoon seasoned salt or Creole seasoning
- 1/4 teaspoon ground black pepper
- 3/4 to 1 cup chicken broth
- seasoned salt or Creole seasoning and pepper
- lemon juice
Preparation:
In a skillet or saute pan, melt 6 tablespoons of the butter over medium heat. Add the onion and celery and cook, stirring, until vegetables are softened, about 3 to 4 minutes. Mix together bread crumbs, butter and vegetable mixture, parsley, walnuts, 1/2 teaspoon seasoned salt, and enough chicken broth to moisten. Make a mound of stuffing on each buttered square of foil then place on baking sheet.
Melt the remaining 2 tablespoons of butter and brush both sides of the chicken; drizzle with a little lemon juice. Sprinkle lightly with seasoned salt and pepper. Place a chicken breast on each mound of dressing mixture. Fold foil up over the chicken to make individual package. Bake for 30 minutes. Open packages to expose chicken and bake for about 15 minutes longer. The chicken should show a temperature of at least 160° on an instant read thermometer.
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