4 whole chicken breasts, split in half
¾ teaspoon salt
¼ teaspoon white pepper
2 cans cream of chicken soup
2 egg yolks, slightly beaten
¼ teaspoon dill weed
1/8 teaspoon nutmeg
In a skillet cover chicken breast with water or chicken broth and season with salt and pepper. Simmer until fork tender. When cool enough to handle remove skin and cut away the bone leaving the chicken breasts intact.
Place in a shallow casserole. Combine soup, egg yolks, dill weed and nutmeg and blend well. Pour over chicken and bake in a preheated 350° oven for 20-25 minutes.
Serve with Sweet Potato Rice. Serves 4-6.
Sweet Potato Rice
1 cup cubed sweet potato
¼ cup orange juice
1 tablespoon butter or margarine
1/3 cup water
2 cups cooked rice (prepared as directed on the package)
Combine sweet potato, orange juice, butter and water. Boil until sweet potatoes are tender. Drain, then stir into the rice.