| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Atlanta | Poultry | 4 | Servings |
INGREDIENTS
| 1 | Egg | |
| 1 | tb | Milk |
| 4 | 6 oz. boned, skinned chicken breasts | |
| 1 | c | Grated Parmesan cheese |
| 1/4 | c | Butter |
| 3/4 | c | Dry sherry |
| Green grapes | ||
| Toasted pecans |
INSTRUCTIONS
CJHARTLIN@MSN.COM Preheat an electric skillet to 300°F. Beat egg and milk together. Dip chicken in this mixture and coat thoroughly with cheese. Melt butter in skillet and brown chicken on each side. Pour sherry over each chicken piece. Cover skillet and reduce heat to 225°F. Cook chicken 30 to 40 minutes. Serve chicken on a bed of rice garnished with green grapes and toasted pecans. Sauce in pan can be served as it is or thickened as desired. Yield: 4 Prep Time: 30 minutes Cooking Time: 30 - 40 minutes. Source: Atlanta Cooknotes. Posted to MM-Recipes Digest V4 #6 by "Cindy Hartlin" <cjhartlin@email.msn.com> on Feb 12, 1999
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