This recipe calls for chicken breasts, but the stuffing is equally good with Cornish hens or veal.

4 tablespoons chopped lemongrass (inner stalks and tender leaves only)
3 cups bread crumbs
1/2 teaspoon lemon thyme
1/2 teaspoon marjoram
3/4 teaspoon sage
salt and pepper, to taste
2 eggs
2 tablespoons water
4 chicken breasts, boned and flattened
1 teaspoon lemon juice
1 tablespoon margarine, melted

Preheat oven to 350° F. Combine the lemongrass, bread crumbs, lemon thyme, marjoram, sage and salt and pepper, and mix lightly. Beat the eggs with the water and stir this mixture into the bread crumbs. Divide the micture into 4 equal parts and place 1 part on each of the chicken breasts. Fold the breasts in half and secure with a toothpick.

Bake for 30 minutes. Mix the lemon juice and margarine and drizzle it over the chicken. Bake 10 minutes more. Remove toothpicks before serving.

Yield: Serves 4

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