Conference turris::cooks

    Here is what I do.
    
    I use Perdue oven stuffer breast sliced into cutlets.
    
    I make Peppridge farm stuffing enough for about 1/4 cup per cutlet
    and I add an egg to the stuffing mixture to make it moister.
    
    I put the 1/4 cup of stuffing in the center of the cutlet and roll
    it up.  Secure with a tooth pick if necessary.
    
    Bake at about 350 for about 35 minutes.
    
    I have also done this with various kinds of stuffing that I have
    made for other occasions.  It tastes great with any stuffing it
    is just that it is possible to make the Pepperidge Farm in small
    quantities.
    
    Judie
    
    

    I'm not sure if you want traditional stuffing recipes or not...
    here's an easy variation of an old favorite:
    
       Chicken or Turkey Cutlets
       Swiss Cheese - Sliced
       Baked or Boiled Ham - Sliced
    
       Roll a slice of ham and cheese in each cutlet and secure with
       toothpick.  Dip in beaten eggs and then roll in bread crumbs.
       Brown in butter in skillet until golden.  Add 1 can Cream of
       Chicken Soup and approx. 1/3 can of sherry (dry or sweet depending
       on your personal preference).  Reduce heat and stir to mix sauce.
       Cover and cook approx. 20 minutes.
    
    If you're only making 4 pcs., 1 can of soup would be plenty.  If
    you either like lots of sauce or plan on making 8+ pcs. you can
    double the soup/sherry.
    
    It's amazingly quick & easy - great with rice pilaf and a green
    veggie.  Another nice thing is you only have to dirty one pan.
    
    Enjoy!
    Evelyn

    
    If you're interested in something less traditional here's one that
    never fails.....and always goes down well
    
        Chicken or Turkey breasts (boned)
        Stilton Cheese
        Butter
        Red Wine 
        Chicken Stock
    
    Mix the butter with the cheese, about one third butter to two thirds
    cheese, ( if the cheese is slightly over-ripe its better). Add salt
    and pepper to taste together with a little marjoram and/or oregano.
    
    Flatten the chicken breasts and spread the cheese/butter paste in
    side the chicken breasts. Put plenty in as it seems to disappear
    when cooking.  Fold in the edges and secure with string.
    
    In an electric frying pan, or similar, pour in about half a pint
    of cheapo red wine together with a little chicken stock and simmer
    till tender. If you thicken the juices it makes a lovely sauce as
    some of the cheesey stuffing always escapes when cooking.
    
    

    This one may sound like a lot of work...but it really isnt....Ive
    been making this one for years and really dont measure so I might
    be off on some of them but here goes.
    
    Flatten the chicken breasts and pepper them on the "inside"
    
    Meanwhile, depending on how many breasts you are going to cook,
    cook some Rath sausage (I throw it in the micro for a few minutes
    and that does a good job).  One roll is probably enough for 6-8
    chicken breast.
    
    Place sausage in frying pan and add one chopped onion and one or
    two diced celery sticks..when onion is transparant shut off..
    
    Meanwhile, break up some fresh bread...I dont use the crust...use
    about 8-10 slices.  to the bread add:
    
       1 tbs parsley
       1/4 tsp thyme
       1/4 tsp marjoram
       1/4 tsp pepper
       1/4 tsp sage
       some celery seed
       some bell seasoning if you want it spicier
       
       I think I actually use more than Ive indicated
    
    anyway....add these spices to the bread and mix a bit....then add
    the cooked sausage
    
    stir for a while with a wooden spoon....then use your hands
    
    when mixed thoroughly add a quantity, I use about 1/3 cup, to each
    breast, depending on how large they are..
    
    then roll them up as neatly as you can....put some paprika on
    the tops, along with a pat of butter..
    
    add about 1/4 cup white wine, cover with alum. foil and place
    in 350 oven for about 20 minutes
    
    Serve with whatever gravy you are good at making and you should
    have a good meal.....be a little critical of how spicy this is
    so that next time you make it you will add more or less, depending
    on your taste
    
    Have fun
    
    Rick
    
       (if you like it really spicy add more thyme

    I had this at a restaurant last weekend and decided to try to make
    it at home.  I think I came pretty close.
    
        Chicken Breast with Corn Bread Stuffing
    
        Chicken Breast cutlets skinned and pounded to 1/4" approx.
    
        Stove Top Corn Bread Stuffing Mix - Follow directions on box
    
        Make stuffing and place on breasts, roll and secure with kitchen 
    string.  Melt butter and olive oil in a frying pan and brown breasts.
    Add chicken bouillon cubes (2) and water to about 1" or 
    chicken broth and simmer for a few 
    minutes.  Add apples cored and cut in eighths to the sauce.  Simmer
    until chicken is done.  Mix equal amounts of butter and flour - usually
    1-2 tablespoons of each and thicken sauce with the mixture.  Add a 
    dash of cinnamon. Remove striang before serving.
    
    I usually don't use bouillon cubes or prepared stuffing, but this
    turned out pretty good.  Sorry I do not have exact measurements.
    
    
       Flo