1 Tablespoon milk
4 (6-ounce) boned, skinned chicken breasts
1 cup grated Parmesan cheese
1/4 cup butter
3/4 cup dry sherry
Preheat an electric skillet to 300 degrees. Beat egg and milk together. Dip chicken in this mixture and coat thoroughly with cheese. Melt butter in skillet and brown chicken on each side. Pour sherry over each chicken piece. Cover skillet and reduce heat to 225 degrees. Cook chicken 30 to 40 minutes. Serve chicken on a bed of rice garnished with green grapes and toasted pecans. Sauce in pan can be served as it is or thickened as desired.