1/3 c Scallions; finely chopped
2 ts Coarse-grained mustard
2 ts Worcestershire sauce
1 cn Condensed cream of celery
1 c Seasoned bread crumbs
4 Chicken breasts (2 whole);
2 tb Butter; melted
Heat oven to 450. Line a jelly roll pan with foil; grease.
In a medium bowl, stir soup, scallions, mustard and Worcestershire sauce
until well blended. Place bread crumbs in a pie plate or shallow bowl.
Working with 1 breast at a time, roll chicken in soup mixture, then bread
crumbs until well coated. Place in prepared pan and drizzle with butter.
Bake 30 minutes or until well browned and chicken is cooked through.
Great hot or cold.
Recipe By : Laura Hunter
Posted to FOODWINE Digest 8 November 96
Date: Sat, 9 Nov 1996 12:06:56 -0500
From: Laura Hunter