4-6 chicken breasts, skin removed
1/4 c. sherry
1/2 c. chicken broth
1/2 c. grated Parmesan cheese
Hot, cooked rice
Place chicken in a greased baking dish (size will depend on how much chicken you are making). Sprinkle chicken with pepper and seasoned salt. Pour sherry and chicken broth on top of chicken. Sprinkle with Parmesan cheese. Bake, covered, at 350 degrees for 45 minutes. Uncover and cook an additional 15 minutes. Serve with rice.
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Tips: This chicken dish was very easy to put together and can probably use whatever chicken pieces you prefer. I think it would also be great with noodles on the side if you like those better than rice. If you don't keep sherry on hand, just purchase a small bottle of cooking sherry which can be found in most grocery stores near the vinegars. Also, check out Marinated Pork Loin, Chicken Tetrazzini, Sherry Chicken for other uses for the sherry. I also shared at Blessed with Grace's Tempt my Tummy Tuesday.
Recipe adapted from The Four Ingredient Cookbook