Chicken breasts alfredo
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Whole chicken breasts; split and boned | |
| ½ | cup | Flour |
| 3 | 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 |
| 8 | minutes. | |
Directions
CHEESE SAUCE
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@...