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"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

Peach Parmesan Chicken Recipe

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This recipe for Peach Parmesan Chicken is from The Gribbell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 chicken, cut up (or use bone-in breasts, thighs and/or legs)
margarine or butter
salt and pepper
1/2 cup sliced almonds
3 green onions
1/2 - 1 tsp. dried tarragon
large can peach halves, drained
parmesan cheese
Directions:
Directions:
Season chicken with salt and pepper; brown in butter. Place chicken in shallow baking dish. Saute onions, almonds, and tarragon in the butter; pour over chicken. Cover with foil and bake 45 minutes at 350 degrees. Uncover, top with peach halves, and sprinkle with parmesan cheese. Broil or bake on high until cheese melts.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This recipe came from Colleen Daoust, my assistant at the Bahia Hotel in San Diego when I was Catering Manager there from 1979 to 1984. She was an excellent cook. I have often made this dish for guests.

 

 

 

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