Chicken Breasts Alfredo
Yield
6 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
chicken breasts
split, boned |
|
| ½ | cup |
all-purpose flour
|
|
| 3 | large |
eggs
|
|
| 2 | tablespoons |
water
|
|
| ½ | cup |
romano cheese
grated |
*
|
| ¼ | cup |
parsley leaves
snipped |
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
bread crumbs
fine |
|
| 3 | tablespoons |
butter
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 6 | slices |
mozzarella cheese
|
*
|
| Cheese sauce | |||
| 1 | cup |
heavy whipping cream
or evaporated milk |
|
| ¼ | cup |
water
|
|
| ¼ | cup |
butter
|
|
| ½ | cup |
romano cheese
grated |
*
|
| ¼ | cup |
parsley leaves
snipped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
chicken breasts
split, boned |
|
| 118 | ml |
all-purpose flour
|
|
| 3 | large |
eggs
|
|
| 3E+1 | ml |
water
|
|
| 118 | ml |
romano cheese
grated |
*
|
| 59 | ml |
parsley leaves
snipped |
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
bread crumbs
fine |
|
| 45 | ml |
butter
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 6 | slices |
mozzarella cheese
|
*
|
| Cheese sauce | |||
| 237 | ml |
heavy whipping cream
or evaporated milk |
|
| 59 | ml |
water
|
|
| 59 | ml |
butter
|
|
| 118 | ml |
romano cheese
grated |
*
|
| 59 | ml |
parsley leaves
snipped |
|
Directions
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 min.
Remove chicken to baking dish 11½ x 7½ inches.
Heat oven to 425. 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 8 min.
CHEESE SAUCE: Heat cream, water and butter in 1 quart
saucepan until butter melts.
Add cheese; cook and stir over medium heat for 5 min.
Stir in parsley.
