2 tbsp Butter Or Margarine
1 cup Grated Carrots
1 cup Finely Chopped Broccoli
1 Onion, Chopped
2 lb Skinless Chicken Thighs, Deboned
1 cup Seasoned Bread Crumbs
1/4 cup Parmesan Cheese
4 tbsp Butter Or Margarine, Melted
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In a frying pan, melt butter. Add carrots, broccoli and onion; cook, tossing often, for five minutes or until broccoli is crisp-tender. Preheat oven to 350 degrees. Place 2 to 3 tablespoons of the vegetable mixture in center of each chicken thigh. Fold over chicken and secure with toothpick.
Combine bread crumbs and Parmesean in a shallow dish. Dip chicken in melted butter and then roll in bread crumbs. Place chicken in 12 x 8 x 2 baking dish. Bake 45 minutes until chicken is tender.
NOTES : Can substitute other veggies such as zucchini, mushrooms, etc.
Recipe by: Andrea Cooper-Gatewood, Atlanta FEMALE
Posted to recipelu-digest by Jill & Joe Proehl <jpxtwo@swbell.net> on Feb 08, 1998
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