Chicken Parm and Fettuccine Alfredo…Delicio.
- 2- 4 oz chicken breasts or 1 large breast sliced in half
- 1 large egg beaten
- 1/4 cup all purpose flour
- 1/4 cup bread crumbs
- 1/8 tsp. garlic powder
- 1/2 tsp. Italian seasoning
- 1/4 tsp. salt
- 1 tbsp. olive oil
- 4 tbsp. marinara sauce or Paul Newman's Sockarooni sauce
- 2 oz. shredded Italian cheese blend or mozzarella
Preheat oven 275°F. Beat the egg in a small mixing bowl. Dump the flour onto a portion of waxed paper. Mix the garlic powder, Italian seasoning, and salt into the breadcrumbs and dump next to the flour.
If you are using whole chicken breasts beat them down to less than 1/2 in. thick (put the breasts in a freezer bag, or between 2 pieces of waxed paper and beat/flatten them down with a rolling pin). Dredge each breast in the flour, shake off excess, dip in the egg and coat with the bread crumb mixture. Press the crumbs firmly into the chicken with the back of a fork.
Heat the oil on a medium sized pan. Fry the chicken breasts for approximately 2 minutes on each side until they are nicely browned.
Place the chicken onto a foil lined cookie sheet and spoon the marinara sauce evenly over each piece.
Top the chicken pieces with the shredded cheese. Bake for 5 minutes or until cheese begins to melt. Change the oven over to broil and finish the chicken under the broiler just long enough to lightly brown them. Serve immediately with your favorite pasta.
For me chicken parmigiana is a natural with fettuccine alfredo.
Did you Know: If you are not sure how old an egg is, you can submerge it in water. Freshest eggs will remain on the bottom of the container, while old eggs will float.