4 chicken breasts
1 sm. onion, chopped
1 tbsp. chopped parsley
1 tsp. salt
1/4 tsp. dry thyme
1 qt. dry bread, cubed
1/4 c. chopped celery
2 eggs
1/8 tsp. pepper
2 tbsp. shortening
1 c. water

Mix bread, onion, celery and parsley. Beat eggs and add salt, pepper and thyme. Pour this over bread mixture and mix well. Stuff breasts with this mixture and close openings.

Melt shortening in deep fry pan (with lid) or Dutch oven. Add chicken and brown both sides. Add water and cover with lid. Allow to steam over low heat for 2 hours, turning occasionally. Serves 4 generously or cut the portion in half which serves 8.