Serves: 6
Total Calories: 154
Prep time: n/a
Cook time: 50 minutes
Total time: 50 minutes

3 broiler chicken, split in half
3 tablespoons chopped green peppers
3 tablespoons chopped parsley
1 teaspoon salt
freshly ground black pepper
bread crumbs
1/4 teaspoon cayenne pepper
1 pint oyster
2 tablespoons chopped celery
2 tablespoons chopped onions
1 clove garlic, crushed
butter
cranberry or lingonberry preserves

Drain and chop oysters and save their liquor. Sauté oysters and vegetables with seasonings in 4 tablespoons butter for 10 minutes. Add 1 cup bread crumbs and 1/2 cup oyster liquor. Meanwhile, place chickens in shallow baking pan, skin side up and dot with butter. Add 1/2 cup of water to pan. Bake in a moderate oven (375°F) for 30 minutes or until brown. Remove chicken from oven. Turn chicken skin side down and fill each cavity with oyster stuffing. Sprinkle stuffing with bread crumbs and melted butter. Bake 20 minutes or until crumbs are golden brown. Serve with cranberry or lingonberry preserve.

Nutritional Facts:

Serves: 6
Total Calories: 154
Calories from Fat: 41

More Recipes from the Secrets from the White House Kitchens Cookbook:
Franklin Delano Roosevelt and Anna Eleanor Roosevelt
Martha Washington's Crab Soup
Scotch Broth
Scotch Woodcock
Boiled Salmon with Egg Sauce
Egg Sauce
Kedgeree
Baked Fish and Cream
Scallops En Brochette: White House
Shrimp Newburg
Oyster-Stuffed Chicken: White House
Maiden's Prayer
New Brunswick Stew
Turkey Hash
Scrabble
Steak and Kidney Pie: White House
Cauliflower with Cheese and Olive Sauce
Deviled Carrots
Cinnamon Buns
Pecan Pie
Pie Crust
Rum and Butterscotch Pie
Almond Butter Crunch