Chicken regal parmesan
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | 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 | Clove garlic; crushed | |
| 1 | cup | Slivered almonds |
| 1½ | Stick butter; melted | |
Directions
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, .