Chicken breasts alfredo

Yield: 6 Servings

Measure Ingredient
3 \N Whole chicken breasts; split and boned
½ cup Flour
3 \N Eggs
2 tablespoons Water
½ cup Romano cheese; grated
¼ cup Parsley; snipped
½ teaspoon Salt
1 cup Fine bread crumbs
3 tablespoons Butter
2 tablespoons Vegetable oil
6 slices Mozzarella cheese
1 cup Whipping cream
¼ cup ;water
¼ cup Butter
½ cup Romano cheese; grated
¼ cup Parsley; snipped
\N 8 minutes.


Coat chicken with flour. Mix eggs, water, Romano cheese, parsley and salt. Dip chicken pieces in egg mixture, then into bread crumbs.

Heat butter and oil in large skillet. Cook chicken breasts over medium heat until browned about 15 minutes. Remove chicken to baking dish 11-½" x 7-½". Heat oven to 425 degrees F.

Make cheese sauce. Pour cheese sauce over chicken. Top each piece with a slice of cheese. Bake until cheese melts and chicken is tender, about

CHEESE SAUCE: Heat cream, water and butter in 1-quart saucepan until butter melts. Add cheese; cook and stir over medium heat for 5 minutes. Stir in parsley.

From the MM database of Judi M. Phelps. jphelps@... or jphelps@...

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