In article >,
Jeanne Burton > wrote:

> All I remember is that she used chopped or ground chicken, rolled them
> in breadcrumbs, and baked them in a pool of gravy. They had a lovely
> silky texture even if they WERE ugly...

> I don't know if I'm describing these right - does anyone have any idea
> what I'm talking about??
>
> Jeanne in Toledo

Google "chicken rissoles". I'll bet they are similar.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller 12/28/2009