| 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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