Chicken Breasts Alfredo
6 skinless, boneless chicken breast halves
(about 1 1/2 pounds)
1/2 cup all-purpose flour
3 large eggs, beaten
3 tablespoons water
1/2 cup Romano cheese
1/4 cup chopped flat leaf (Italian) parsley
1/2 teaspoon salt
1 cup fine bread crumbs
3 tablespoons butter or margarine
2 tablespoons vegetable oil
Cheese Sauce (recipe follows)
6 slices mozzarella cheese
- Coat chicken in flour.
- Mix eggs, water, Romano cheese, parsley,
and salt together.
- 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.
Transfer chicken to 11 x 7-inch baking dish.
- Preheat oven to 425*F (220*C).
- Make cheese sauce and spoon over chicken.
Top each piece with a slice mozzarella cheese.
- Bake until cheese melts and chicken is
tender, about 8 minutes.
Makes 6 servings.
Cheese Sauce
1 cup whipping cream
1/4 cup water
1/4 cup butter or margarine
1/2 cup grated Romano cheese
1/4 cup snipped parsley
- Heat cream, water, and butter in a 1-quart
saucepan until butter melts. Add cheese; stir over medium heat
for 5 minutes. Stir in parsley.
Makes about 2 cups.
