1/3 c. chopped parsley
1/2 tsp. salt
1/2 tsp. sage or thyme
1/8 tsp. pepper
Dash of celery salt
1 1/2 c. 1/4 inch cubes day old bread
3 tbsp. corn oil
1/4 c. chopped onion
4 whole chicken breasts, boned
1/4 c. flour
1/2 tsp. paprika
2 tbsp. corn oil

Combine parsley, salt, sage, pepper and celery salt; toss with bread cubes. Heat 3 tablespoons corn oil in small skillet; add onion and cook until tender, stirring frequently. Pour over seasoned bread cubes, mix well.

Place chicken, skin side down, on flat surface. Spoon stuffing into center of breasts, then lap sides together and fasten securely with toothpicks. Dust chicken lightly with flour and paprika.

Heat 2 tablespoons corn oil in baking dish or casserole in 350 degree oven about 10 minutes. Place chicken in hot corn oil; spoon Savory Sauce over chicken. Bake, uncovered, basting occasionally, about 1 hour or until chicken is tender. Makes 4 servings.

SAVORY SAUCE:

1/4 c. corn oil
1/4 c. lemon juice
1/4 tsp. garlic salt
3/4 tsp. salt
1/4 tsp. powdered thyme
1/4 tsp. powdered marjoram
1/8 tsp. pepper

Combine all ingredients; mix well before using. Makes about 1/2 cup sauce.