3 oz. Parmesan cheese
2 tbsp. chopped pimento
Flour
1 tsp. salt
1/4 c. of oil
6 oz. water chestnuts, sliced
2 1/2 to 3 lb. chicken

Combine 1/4 cup cheese, 1/4 cup flour and salt; coat chicken; brown on all sides in oil. Cover, cook 30 minutes over low heat or until tender. Remove chicken from pan; drain fat. Gradually add water to 2 tablespoons flour, stirring until well blended. Add flour mixture to pan; cook, stirring constantly until mixture boils and thickens.

Stir in water chestnuts, pimentos and remaining cheese. Add chicken and cover. Simmer 5 minutes, stirring occasionally.