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CHICKEN BREASTS ALFREDO

MyCookbook Recipe Database
MyCookbook Member: Claudia Rotert
Recipe Category: Poultry
Recipe Preparation Level: moderate
    6 BONELESS CHICKEN BREASTS, 1/2 C. FLOUR, 3 EGGS, BEATEN, 3 TBLES. WATER, 1/2 C. ROMANO CHEESE, 1/4 CUP SNIPPED PARSLEY, 1/2 TESP. SALT, 1 CUP FINE BREAD CRUMBS, 3 TBLES BUTTER, 2 TABLES. OIL.
    CHEESE SAUCE:
    1 CUP WHIPPING CREAM, 1/4 C. WATER, 1/4 CUP BUTTER, 1/2 CUP GRATED ROMANO CHEESE, 1/4 CUP SNIPPED PARSLEY
    MOZZARELLA CHEESE
    DIRECTIONS:
    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,.. REMOVE CHICKEN TO A 11X7 BAKING DISH. HEAT OVEN TO 425 DEGREES. MAKE CHEESE SAUCE BY HEATING CREAM, WATER, AND BUTTER IN SAUCEPAN UNTIL BUTTER MELTS. ADD CHEESE, STIR OVER MEDIUM HEAT FOR 5 MINUTES. STIR IN PARSLEY. POUR OVER CHICKEN. TOP EACH PIECE WITH A SLICE MOZZARELLA CHEESE. BAKE UNTIL CHEESE MELTS AND CHICKEN IS TENDER, ABOUT 8 MINUTES.

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