| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
Poultry |
6 |
Servings |
INGREDIENTS
| 8 |
|
Chicken breast halves; boned and skinned |
| 1 |
c |
Sherry |
| 1 |
c |
Seasoned or italian bread crumbs |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1 |
c |
Parmesan cheese |
| 2 |
tb |
Parsley |
| 1 |
|
Clove garlic; crushed |
| 1 |
c |
Slivered almonds |
| 1 1/2 |
|
Stick butter; melted |
INSTRUCTIONS
Marinate chicken breasts in sherry for 3 hours. Pat dry with paper towel.
Combine bread crumbs, salt, pepper, Parmesan cheese, parsley, garlic and
3/4 cup almonds. Dip chicken in melted butter, then roll in bread crumb
mixture. Arrange in a 9x13 baking dish and top with remaining almonds. Bake
for 45 minutes to 1 hour at 350°. Yield: 6 to 8 servings.
ETTA SMITH (MRS. STEPHEN G.)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Everything else can wait but the search for God cannot wait.#George Harrison, 2001”