Recipe - Chicken Regal Parmesan

8 Chicken breast halves; boned
and skinned
1 cup Sherry
1 cup Seasoned or italian bread
crumbs
1 teaspoon Salt
One half teaspoon Pepper
1 cup Parmesan cheese
2 tablespoon Parsley
1 Clove garlic; crushed
1 cup Slivered almonds
1 One half 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
Three fourths 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: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.