Title: Chicken Fontinella
Categories: Poultry
Yield: 4 Servings

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

Saute onions in small saucepan with 1/4 stick butter. Cover bottom of
7x11-inch 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 1/2 cup. Spoon around edges of baking dish. Bake at 325 about 35-40
minutes until done & crumbs are golden brown. Yields 4 servings.

LENA P. HARCOURT

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