Mary Ellen Wall's Stuffed Iowa Chops

Course : Chicken
Serves: 4
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1 tablespoon butter
1/4 cup chopped celery
1/4 cup chopped onion
2 cups coarse bread crumbs
1 large egg -- beaten
1/4 teaspoon salt
1/2 teaspoon sage
1/2 cup chicken giblets -- ground or chopped
1 Cup milk or chicken broth -- to moisten dressing
4 chops Iowa chops l-1/4*1-1/2 inches thick -- with pockets cut

Preparation / Directions:

Preheat oven to 325. In a small skillet, melt buttet Add celery and onion and saute' until tender. Mix with bread crumbs, egg, salt, sage, and giblets and moisten with milk or broth. Fill pockets of chops and fasten together with toothpicks. Sear chops in a hot skillet with a little fat, then place them in a baking dish. (Remaining dressing can be added around the sides of the chops.) Bake one hour covered, then 20 minutes uncovered. Makes 4 serving


Nutritional Information:

84 Calories (kcal); 5g Total Fat; (57% calories from fat); 7g Protein; 2g Carbohydrate; 132mg Cholesterol; 206mg Sodium

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