| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 4 |
|
Chicken breasts; bones and |
|
|
Skin removed |
| 1 |
|
Bunch green onions; chopped (tops included) |
| 1 |
md |
Onion; chopped |
| 2 |
c |
White bread crumbs; crust removed |
| 7 |
oz |
Fontinella cheese; crumbled or coarsely grated |
|
|
Salt & pepper |
|
|
Butter or margarine |
| 1 |
c |
White wine |
| 1 |
|
Chicken or beef bouillon cube |
INSTRUCTIONS
Saute onions in small saucepan with 1/4 stick butter. Cover bottom of
7x11-inch baking dish with half the onion mixture. Place chicken breasts on
top. Salt & pepper & cover with remaining onions. Mix bread crumbs with
cheese & place on top. Dot generously with butter. Using same pan that
onions were cooked in, add wine & bouillon cube & simmer until it makes
about 1/2 cup. Spoon around edges of baking dish. Bake at 325 about 35-40
minutes until done & crumbs are golden brown. Yields 4 servings.
LENA P. HARCOURT
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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