"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Parmesan Chicken Recipe

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This recipe for Parmesan Chicken, by , is from Family Affair Too! , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sharon Jones Bamford
Added: Thursday, August 30, 2007


1 1/3 c Herb Stuffing
1/2 c Parmesan Cheese (don't use fresh)
1/4 t Garlic Salt
1 1/4 t Salt
1/8 t Pepper
1/2 c Butter, melted
16 Chicken Pieces

Remove chicken skin if desired. Roll stuffing mix to make fine crumbs;
put in pie pan. Mix in cheese and dry seasonings. Dip chicken pieces
into melted butter, roll in crumbs to coat. Arrange chicken pieces in a
large shallow baking pan lined with foil. Do not overlap pieces. Bake,
uncovered at 350 for 1 hour or until done.




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