MOM’S CITY CHICKEN

05.11.2008 | Author: Cook | Posted in Chicken
Find out how to cook MOM’S CITY CHICKEN in
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MOM’S CITY CHICKEN


Servings: 6
Ingredients: 

  • 1 lb Stew beef
    • 

  • 1 lb Boneless pork
    • 

  • 1 lb Boneless chicken breasts
    • 

  • 1/2 c  Flour
    • 

  • 1/2 ts Basil
    • 

  • 1/2 ts Parsley
    • 

  • 1/2 ts Dill
    • 

  • 1    Egg
    • 

  • 1/2 c  Milk
    • 

  • Flour to dredge
    •

Mix the egg and milk together and set aside. Preheat oven to 300-325F.
Prepare the meat as if it were a shish-ka-bob; that is, alternate the
meats and place on a 10′ skewer. Dredge the meat in the egg/milk
mixture, then the flour, and put into a non-stick baking dish.
Sprinkle the spices ontop. (You might want to coat the dish with a
non-stick spray first).
Bake at 300-325 degrees (a slow oven) for about 2 1/2 - 3 hours, or
until the meat is browned on all sides and very tender. If you wish,
serve this with gravy. It is very filling and very good.

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