Parmesan breaded, pan-fried chicken breasts are topped with a Parmesan cheese sauce and mozzarella cheese and then baked.

Chicken Breasts Alfredo

6 skinless, boneless chicken breast halves (about 1 1/2 pounds)

Salt and freshly ground black pepper to taste
1/2 cup all-purpose flour
3 large eggs, beaten
3 tablespoons water
1/2 cup Parmesan cheese
1/4 cup chopped flat leaf (Italian) parsley
1/2 teaspoon salt
1 cup fine bread crumbs
3 tablespoons butter
2 tablespoons vegetable oil

Parmesan Cheese Sauce:

1 cup heavy or whipping cream
1/4 cup water
1/4 cup butter
1/2 cup grated Parmesan cheese
1/4 cup snipped parsley

6 slices mozzarella cheese

1. Season chicken with salt and pepper and dredge in flour.
2. Mix eggs, water, Parmesan cheese, parsley and salt together.
3. Dip chicken in egg mixture and then into bread crumbs.
4. 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.
5. Preheat oven to 425°F (220°C).
6. For Parmesan Cheese Sauce: 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.
7. Spoon Parmesan cheese sauce over chicken. Top each breast half with a slice mozzarella cheese.
8. Bake until cheese melts and chicken is fully cooked and tender, about 8 minutes.

Makes 6 servings.