|Chicken Breasts Alfredo for Any Occasion|
|by Sandra Lewis||Sat, Nov 19, 2005, 11:00 PM|
The best way to describe this chicken dish is “yum!” as exclaimed by my friend Roseanne who joined me for dinner this past Wednesday night.
It’s easy and elegant, and it’s appropriate for a dinner at home with the family on a weeknight or with guests on the weekend.
Serve it over linguini and with a side salad for a complete meal. The leftovers (if there are any) are just as fabulous.
Chicken Breasts Alfredo
Heat oven to 425 degrees.
Coat chicken in flour. Mix eggs, water, Romano cheese, parsley, and salt. Dip chicken in egg mixture; then into bread crumbs.
Heat butter and oil in large skillet. Cook chicken breasts over medium heat until brown, about 15 minutes. Remove chicken to a baking dish.
Top each piece of chicken with a slice of mozzarella. Make cheese sauce and pour over chicken. Bake until cheese melts and chicken is tender, about 8 minutes.
Heat cream, water, and butter in 1-quart saucepan until butter melts. Add Romano cheese; stir over medium heat for 5 minutes. Sitr in parsley.
Sandra’s Kitchen Notes:
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