| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Fruits, Dairy | Casseroles, Chicken, Fruits | 8 | Servings | |
INGREDIENTS
| 6 | Boneless chicken breasts | |
| Whole split | ||
| 3/4 | c | Flour |
| 2 | t | Salt |
| 1 1/2 | t | Paprika |
| 1/3 | c | Butter |
| 1/2 | c | Slivered almonds |
| 1 1/4 | c | Water |
| 1 | Condensed beef consomme | |
| 2 | T | Catsup |
| 1 | c | Sour cream |
| 1 | Can peach halves, drained | |
| 1 | c | Parmesan cheese |
INSTRUCTIONS
Preheat oven to 350 deg. Dredge chicken breasts with mixture of salt, pepper, paprika and flour. Reserve remaining flour mixture. Brown chicken on all sides in hot butter. Remove to a 3-quart casserole. Lightly brown almonds in drippings left in skillet. Stir in remaining flour. Gradually stir in water and consomme. Add catsup, cok and stir until thickened. Remove from heat and stir in sour cream. Pour over chicken and bake, uncovered, for about 1 hour. Arrange peaches, cut side up, on chicken. Sprinkle with cheese and return to oven for 10 minutes. Source: Entirely Entertaining...Jr. Leagues, Montclair, NJ Posted to MC-Recipe Digest V1 #798 by Nancy Berry <nlberry@prodigy.net> on Sep 23, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 361
Calories From Fat: 202
Total Fat: 23.2g
Cholesterol: 82.8mg
Sodium: 1137.7mg
Potassium: 351.9mg
Carbohydrates: 15.7g
Fiber: 1.7g
Sugar: 4g
Protein: 23.1g