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Chicken Breasts on Stuffing

Kat
Kat Posts: 46
edited November -1 in EggHead Forum
I'm contemplating our Thanksgiving menu, just enough for two of us and some leftovers :) But this year I really don't want to cook a turkey so I'm thinking of using a big cast iron Le Creuset casserole dish with a nice batch of dressing/stuffing in it and then placing some chicken breasts on top. Kind of like the way the French roast chickens over croutons.

Any suggestions for time and temp for such a dish in the egg? TIA

Kat

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