Recipes

[LooPY]

Our kids always called this Auntie Caren's chicken because we had this dish first at my SIL's, then she gave me the recipe! It's easy and soooooo good!

Slice boneless, skinless chicken breasts lengthwise through the center to create two thinner cutlets per breast.

Grind Pepperidge Farm Herb Seasoned Stuffing Mix in food processor to make fine crumbs. (Less than half a bag will do for six cutlets.)

Dilute sour cream with a little milk. (I've always used plain yogurt instead, without compromising the recipe at all!) Coat chicken cutlet with mixture, then dip in crumbs.

Place a pat of butter on the chicken cutlet. (Or margarine, butter spreads, etc.) Roll up chicken cutlet around butter and fasten with toothpicks to secure. Put a little more butter on top of each roll. Bake @ 375* for 40 min. or until golden brown.

Serve with a little cranberry sauce and enjoy Thanksgiving all year 'round!