4 chicken breasts (deboned and deskinned)
4 oz. mushrooms, finely chopped
1/2 green pepper, finely chopped
1/4 c. celery, finely chopped
4 tbsp. corn oil
1/2 c. flour
1 tsp. salt, optional
1/8 tsp. pepper
1/4 tsp. basil
1 c. onion, thinly sliced
1/4 c. corn syrup (or maple syrup)
1/4 c. water

Preheat oven to 350 degrees. Debone chicken breasts. Slit thick portion of each breast to form a pocket.

Saute mushrooms, green pepper, celery in 1 tablespoon corn oil until celery is tender. Spoon mixture into pocket of each chicken breast and sew ends together. Coat chicken breasts with flour seasoned with salt and pepper.

Heat 3 tablespoons corn oil and brown breasts on both sides. Remove and arrange in a baking dish.

Add basil and onions over the breasts and spoon 1 teaspoon corn syrup over each.

Add water to the fry pan to clean and pour over the chicken. Bake uncovered in oven for 30-40 minutes, basting occasionally.