Chicken Breast ( Baked )


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                                                 PAGE 75

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CHICKEN BREASTS ( BAKED )

Submitted by Mrs. Evelyn Moss from New Jersey

8 Chicken Breasts

Butter

Salt

1 can cream of celery soup

1/2 cup dry Sherry

1/2 pint sour cream

Slivered almonds

   Remove skin from chicken; brown in butter and salt. Place in baking dish. Combine soup. Sherry and sour cream ; pour over chicken. Sprinkle with slivered almonds. Bake at 350 F. degrees for 1 hour and 30 minutes.

YIELD : 8 Servings

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