Chicken Breasts Alfredo for Any Occasion


The best way to describe this chicken dish is “yum!” as exclaimed by my friend Roseanne who joined me for dinner this past Wednesday.

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.

The best way to describe this chicken dish is “yum!” as exclaimed by my friend Roseanne who joined me for dinner this past Wednesday.

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 are just as fabulous.

Chicken Breasts Alfredo
6 boneless chicken breasts
½ cup flour
3 eggs, beaten
½ cup grated Romano cheese
¼ cup snipped parsley
½ teaspoon salt
1 cup fine bread crumbs
3 tablespoons butter
2 tablespoons vegetable oil
6 slices of mozzarella
Cheese Sauce (directions below)

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.

Cheese Sauce
1 cup whipping cream
¼ cup water
¼ cup butter
½ cup grated Romano cheese
¼ cup snipped parsley

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:
- I used shredded Romano cheese because the grocery store was out of grated Romano. It worked, but it’s definitely better with grated. But not so much better that I’d make another stop to pick it up.
- Take the time to buy and slice fresh mozzarella to top the chicken. It’s worth the time and effort.
- The recipe calls for baking the chicken with the cheese sauce, I prefer to broil it. Broil until the mozzarella melts and the sauce is bubbly.
- The original recipe calls for butter or margarine. If you'd even consider using margarine I'd have to ask why?? If you haven’t discovered the wonderful flavor of real butter, buy yourself a pound today!
- I’d check with Lance Storer for a wine recommendation. That’s not my bag :).

Posted: Sat - November 19, 2005 at 09:36 PM          

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