Grilled Stuffed Bantams

8 boneless, skinless chicken breasts (flattened in a butterfly shape)
1 1/2 t. salt, separated
1/2 t. MSG (opt.)
1 egg, beaten
1 c. Stove Top stuffing mix
1 can cream of mushroom soup
1 can crab meat, drained
1/2 c. canola oil
1 t. Kitchen Bouquet
1/4 c. green pepper, chopped
1 T. lemon juice
2 t. Worcestershire sauce
1 t. prepared mustard
1/2 medium onion, very finely chopped
1/8 t. ground black pepper

Sprinkle inside of chicken breasts with 1 1/4 t. salt and MSG In a large bowl mix together 1 egg, 1 c. Stove Top stuffing mix, 1/2 can cream of mushroom soup, 1 can crab meat,1/4 c. green pepper, 1 T. lemon juice, 2 t. Worcestershire sauce,1 t. prepared mustard and 1/4 t. salt. Top half of each breast with 1/8 of the filling mixture. Skewer each breast closed (fold in half).

Basting Sauce:
Combine 1/2 can cream of mushroom soup, 1/4 c. oil, 1 t. Kitchen Bouquet, 1/2 medium onion and 1/8 t. black pepper.

Broil chicken over hot coals for 30 minutes or until tender, turning frequently. During the last 15 minutes, brush with basting sauce. From “Lone Star Legacy”

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