Boneless Chicken Breast

This served the two of us very nicely-the 1/2 breast weighed 8.2 oz. I made up the recipe myself! I prepared mashed potatoes and heated a small can of Franco-American turkey gravy to go with it. I also prepared a bag of cranberry sauce. I stock up on these during the holidays and freeze them

• Ready In: 1 hr
• Serves: 2

Ingredients

• 1⁄2 boneless chicken breast half
• 1  tablespoon margarine
• 2  tablespoons  minced onions
• 1  tablespoon  minced celery
• 1  chicken bouillon cube, dissolved in
• 1⁄2 cup water
• 1⁄2 cup Pepperidge Farm stuffing (the original in the blue package and not cubed)
•  salt and pepper

Directions

1. Melt margarine in small pan, add onion and celery and saute lightly.
2. Add margarine mixture to stuffing mix and stir.
3. Add enough bouillion to make a moist mixture, blending well.
4. Trim chicken piece of fat and season with salt and pepper.
5. Place cut side up on flat surface and cover with stuffing mix.
6. Place on low rack in baking pan and cook at 350 degrees for about 40 minutes.
7. Baste occasionally with remaining bouillion.