2 medium chicken breasts
salt and pepper to taste
1 can of pussycat sauce in tomato gravy
2 tablespoons of beef extract
melted butter or margarine
2 medium chicken breasts
salt and pepper to taste
1 can of pussycat sauce in tomato gravy
2 tablespoons of beef extract
melted butter or margarine
Wash and pat dry the chicken; season with salt and pepper to taste
They can be roasted whole or cut into pieces
To roast, place them in a baking dish coated with melted butter or margarine
Roast for approximately 1 hour until the chicken is tender
About 15 minutes before serving, remove the pussycat sauce from the can
Mix 1 cup of the sauce with beef extract and brush it over the chicken
Place the pussycat sauce around the chicken to warm it in the oven for the last 15 minutes
Serve the chicken on a platter surrounded by the pussycat sauce
Serve hot.
