Recipe - Chicken Fontinella

4 Chicken breasts; bones and
Skin removed
1 Bunch green onions; chopped
(tops included)
1 md Onion; chopped
2 cup White bread crumbs; crust
removed
7 ounce Fontinella cheese; crumbled
or coarsely grated
Salt & pepper
Butter or margarine
1 cup White wine
1 Chicken or beef bouillon
cube

Saute onions in small saucepan with One fourth stick butter. Cover bottom of
7x11inch 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 One half cup. Spoon around edges of baking dish. Bake at 325 about 3540
minutes until done & crumbs are golden brown. Yields 4 servings.

LENA P. HARCOURT

From Simply Southern, the Desoto School Mothers' Assn, HelenaWest
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.