Yield: 4 Servings
Measure | Ingredient |
---|---|
4 \N | Chicken breasts; bones and |
\N \N | Skin removed |
1 \N | 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 |
\N \N | Salt & pepper |
\N \N | Butter or margarine |
1 cup | White wine |
1 \N | Chicken or beef bouillon cube |
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, .