| 1 chicken
breast 2 dozen medium-sized mushrooms Juice of 1/2 lemon 2 Tbsp. butter or margarine |
1 clove
garlic, crushed 1 tsp. chopped parsley Salt and pepper 1 egg yolk, lightly beaten Bread crumbs |
| Cook chicken in boiling
salted water until tender. Drain, reserving broth. Remove skin and bones and
dice meat finely. Clean mushrooms, remove stems, chop and reserve. Sprinkle
mushroom caps with lemon juice. Melt butter and add stems and garlic and cook 10
minutes, stirring now and then. Add 2 or 3 tablespoons reserved chicken broth,
parsley, salt, and pepper to taste. Add chicken and egg yolk and mix well. Spoon stuffing into mushroom cavities. Arrange on lightly greased baking sheet and sprinkle with bread crumbs. Bake at 350 degrees for 15 to 20 minutes. Serve hot. Makes 24 appetizers.
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