1 egg, beaten
2 tbsp. grated lemon peel
2 tbsp. butter
1 (10 oz.) can condensed oyster stew
3 lb. broiler/fryer chicken, cut into serving pieces
4 c. cooked noodles
1/2 c. sour cream
1/4 c. chopped green onion
2/3 c. seasoned bread stuffing mix, finely chopped

Dip chicken pieces in beaten egg and roll in bread stuffing crumbs combined with lemon peel. Melt butter in a 9"x13" baking pan. Arrange crumbed chicken pieces, skin side down, in butter. Bake, uncovered in a 400 degree oven for 25 minutes or until tender. To serve, place crisped chicken on hot, cooked noodles. Combine sour cream with sauce in pan until smooth; pour into gravy bowl. Garnish chicken with green onion and serve. Serves 4.