I found this recipe in an old Southern Living Dinner and Supper Cookbook. I adapted the recipe to make a smaller amount and to omit some items I didn’t have on hand. A note in my cooking journal says: “First made 1/9/98 for Nancy and David (daughter and husband) – both loved this. I especially liked it.”
Allow 2-3 hours to marinate the chicken.
- 2 chicken breast halves, boneless, skinless
- 1/4 cup dry sherry
- 1/2 cup breadcrumbs
- Dash of salt
- Grating of black pepper
- 3 Tblsp. grated Parmesan cheese
- ¼ cup slivered almonds
- 1/4 cup melted butter
Place chicken breasts in a glass bowl, pour sherry over, cover and marinate in the refrigerator for 2-3 hours, turning occasionally. Remove from marinade and pat dry.
My daughter and I like small servings of meat or chicken, so I divided one breast between us and have one to put in the freezer for another day. I served it with Yukon Gold potatoes which had been microwaved and then browned in butter along with some mixed vegetables with some added butter and a sprinkle of Goya Sazon seasoning for each dish. We also had some cherry tomatoes and basil from my garden marinated in Italian dressing. It was a good meal.