CHICKEN
ALFREDO
INGREDIENTS
2 boneless skinless PERLA chicken breasts
2 tbsp. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
2 c. whole milk
2 c. low-sodium chicken broth
2 cloves garlic,
minced 8 oz.
fettuccine 1/2 c.
heavy cream 1 c.
freshly grated Parmesan Freshly chopped parsley, for garnish
INSTRUCTIONS
Heat oven to 425°F. Line cookie sheet with foil; spray with cooking spray.
In shallow dish,
place flour. In another shallow dish, beat egg and water. In third shallow dish, mix bread crumbs and
cheese. Coat chicken with flour; dip into egg mixture, then coat with bread crumb mixture. Place on
cookie sheet.
Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center
and coating is golden brown. Serve with dipping sauce.
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