Chicken fontinella

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.


From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .

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