Yield: 6 Servings
Measure | Ingredient |
---|---|
8 \N | Chicken breast halves; boned and skinned |
1 cup | Sherry |
1 cup | Seasoned or italian bread crumbs |
1 teaspoon | Salt |
½ teaspoon | Pepper |
1 cup | Parmesan cheese |
2 tablespoons | Parsley |
1 \N | Clove garlic; crushed |
1 cup | Slivered almonds |
1½ \N | Stick butter; melted |
Marinate chicken breasts in sherry for 3 hours. Pat dry with paper towel.
Combine bread crumbs, salt, pepper, Parmesan cheese, parsley, garlic and ¾ 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 350ø. Yield: 6 to 8 servings.
ETTA SMITH (MRS. STEPHEN G.)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .