From, "Atlanta Cooknotes," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
MARINADE:
HAM STUFFING:
TO PREPARE:
The day before serving, combine marinade ingredients and pour over chicken. Cover and marinade overnight in refrigerator. Drain chicken, reserving marinade. Combine all stuffing ingredients and reserved marinade, blending well. Place 1/2 cup stuffing between two breast halves. Wrap in aluminum foil, sealing well. Bake in a preheated 350 degree oven for 2 hours.
SERVINGS: 6
MARINADE:
- 4 Tablespoons dry sherry
- 2 Tablespoons Worcestershire sauce
- 1/2 teaspoon ginger
- 1/4 cup soy sauce
- 1 garlic clove, minced
- 1/8 teaspoon celery salt
- 12 small chicken breast halves, skinned and boned
HAM STUFFING:
- 2 (6-3/4-ounce) cans devilled ham
- 1 cup cracker crumbs
- 1/2 cup grated onion
- 1 cup chopped pecans
- 1/2 cup milk
- Reserved marinade
TO PREPARE:
The day before serving, combine marinade ingredients and pour over chicken. Cover and marinade overnight in refrigerator. Drain chicken, reserving marinade. Combine all stuffing ingredients and reserved marinade, blending well. Place 1/2 cup stuffing between two breast halves. Wrap in aluminum foil, sealing well. Bake in a preheated 350 degree oven for 2 hours.
SERVINGS: 6
