• Boned chicken breast
• Marinate in Italian Dressing overnight.

Stuffing

• 1 cup of bread crumbs to two cups of cornflake crumbs.
• Sautéed celery, onion and green peppers.

Boil 2 cups water, use 2 tbsp. chicken fat and 1 bouillon cube.

• Add sautéed vegetables to crumbs.
• Add liquid to desired consistency. 
• Season with salt and pepper.
• Stuff breast and secure with toothpicks.
• Roll breast in cornflake crumbs.
• Bake skin side up in leftover marinated
• Can be partially baked early in the day and finish before serving. 

Bake approx 45 minutes

Kosher Chicken -- Shabbat