Ham Stuffed Chicken Breasts

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From, "Atlanta Cooknotes," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

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

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Copyright 1997 The Junior League of Atlanta, Inc.  All rights reserved.  Visit The Junior League of Atlanta web site (http://www.jlatlanta.org/shop/ProductList.aspx?CategoryID=9) to purchase copies of Atlanta Cooknotes and other fine cookbooks, or call (404) 233-4767.

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Food, Recipe, Recipes

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