Ingredients
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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
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Steps
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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. |
