| 1 | Equipment - one 12"x8"x2" baking dish; buttered, or lined with aluminum foil and buttered. |
| 2 | Preheat the oven to 350°F. |
| 3 | Flatten the breast meat, if desired, and set aside. |
| 4 | Spread the flour on a length of foil or waxed paper. |
| 5 | Melt the butter in a saucepan of sufficient size to allow the meat pieces to be dipped and coated. |
| 6 | Season the breasts with salt and pepper. |
| 7 | Coat each with flour and dip into the melted butter. |
| 8 | Coat again with flour and dip into the butter for the second time. |
| 9 | (the dish may be prepared ahead to this point, covered, and refrigerated overnight). |
| 10 | After each piece has been dipped twice, place it in the baking pan. |
| 11 | Don"t overlap. |
| 12 | Sprinkle the breasts liberally with sherry before placing them in the oven. |
| 13 | Place the uncovered dish on the middle shelf of the oven and bake for 1 hr. |
| 14 | Baste with sherry every 15 mins. |
| 15 | Sprinkle the breast with parsley before serving |
