An elegant dish for entertaining, this comes from the Hoover School Cookbook.

Chicken in Sherry Wine Sauce

4 chicken breast halves -- boned and skinned

1/3 cup + 3 Tablespoon olive oil -- divided

salt and pepper -- to taste

1 1/2 cups bread crumbs

1/3 cup romano cheese -- grated

1 small onion -- thinly sliced

8 mushrooms -- thinly sliced

1/4 cup sherry wine

1/4 cup water

Place 1/3 cup oil and, if desired, pepper in a baking pan, tilting so oil covers the bottom. Place bread crumbs, salt, and cheese in a bowl and mix well. Roll each piece of chicken in the oil, then in the crumbs. Pour excess oil out of the pan and put chicken in the pan. Bake until lightly browned, 30 to 40 minutes, at 350. In a small skillet, sauté onions and mushrooms in 3 tablespoons oil till tender. Add wine and water to skillet and mix. Pour contents over chicken and return to the oven for 10 to 15 minutes. Serve with spaghetti.

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