| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Atlanta | Poultry | 4 | Servings |
INGREDIENTS
| 1 | Egg | |
| 1 | T | 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
Preheat an electric skillet to 300øF. 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 225øF. 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
A Message from our Provider:
“You can tell how big a person is by what it takes to discourage him.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 467
Calories From Fat: 214
Total Fat: 24.2g
Cholesterol: 172.4mg
Sodium: 1111.3mg
Potassium: 497.1mg
Carbohydrates: 5.6g
Fiber: 0g
Sugar: 1.1g
Protein: 42.5g