Ingredients
-
6
-
6
-
1/2
-
6
-
1/4
-
2
-
3
-
1/2
-
-
-
-
-
-
-
Directions
Thirteen Coins Breast of Chicken Parmigiana,This is from a restaurant in the Seattle area. It’s very quick to make, and I cheat by using a bottled alfredo sauce. Serve with pasta on the side.,This is definitely restaurant quality. A 5 plus star for sure. used chicken strips, plain bread crumbs instead of Italian breadcrumbs. I made a plain simple white sauce in the same pan I browned my chicken in making sure to scrape in all the brown chicken crumbs that I could. Oh yeah used plenty of butter in my sauce. I served this on a bed of spaghetti, topped with the chicken, sauce and then freshly shredded Parmesan cheese. This was sinfully good.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Season Chicken With Salt, Pepper, and Garlic. Dip in Beaten Eggs and Dredge in Italian Bread Crumbs. Lightly Brown in Butter (clarified Butter Is Really the Best For This). |
|
2
Done
|
Remove from Pan and Place in a 350f Oven With 2 Slices of Mozzarella Cheese on Each Breast. Leave in Oven Until Cheese Is Lightly Browned. Add Cream Sauce to Remainder Left in Frying Pan. |
|
3
Done
|
When Cream Sauce Is Hot, Place a Ladle of the Sauce Onto the Plate, and Then Place One Chicken Breast on Top. Sprinkle With Grated Parmesan Cheese. |
