Chicken Breasts Alfredo
Submitted by hillbilly
Romano-breaded chicken breasts pan-fried golden, then baked under a rich cream and cheese sauce with melted mozzarella on top. Italian-American comfort at its cheesiest.
YIELD
6 servingsPREP
30 minCOOK
30 minREADY
60 minIf chicken Parm and fettuccine Alfredo had a baby, this would be it.
Chicken breasts get dipped in a Romano cheese and parsley egg wash, coated in fine breadcrumbs, and pan-fried until they’re golden and crunchy on the outside.
Then comes the real star: a from-scratch cheese sauce made with heavy cream, butter, and more Romano that gets poured right over the chicken before a slice of mozzarella melts on top in the oven.
It’s unapologetically rich, deeply cheesy, and the kind of dish that earns you a standing ovation at the dinner table.
Kitchen Tips
- Use freshly grated Romano, not the pre-shredded stuff. It melts smoother and has a sharper, more complex bite.
- Don’t crowd the skillet when browning. Cook the breasts in batches so they actually crisp instead of steaming.
- The cheese sauce comes together fast, so have it ready to pour the moment the chicken goes into the baking dish. Five minutes on the stove is all it needs.
Ingredients
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.
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