Chicken fontinella
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Chicken breasts; bones and | |
| Skin removed | ||
| 1 | Bunch green onions; chopped (tops included) | |
| 1 | medium | Onion; chopped |
| 2 | cups | White bread crumbs; crust removed |
| 7 | ounces | Fontinella cheese; crumbled or coarsely grated |
| Salt & pepper | ||
| Butter or margarine | ||
| 1 | cup | White wine |
| 1 | Chicken or beef bouillon cube | |
Directions
Saute onions in small saucepan with ¼ 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 ½ 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, .