Tuesday, March 6, 2007

Chicken Parmesan and Fettuccine Alfredo

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My family loves chicken parmesan and fettuccine alfredo. We have it 2-3 times per month. I start with chicken breast that I have cut in half to make them thinner. Then, I pound them until my arm is numb and they are almost paper thin.

Chicken Breasts
2 cups bread crumbs
1/4 C flour
1/2 C Parmesan cheese
1/4 C olive oil
Shredded Mozzarella

Combine the bread crumbs, flour, and Parmesan cheese. Dip the chicken in the crumb mixture, the milk, then in the crumb mixture, again. Fry in the olive oil for about 5 min, turning once. In a 9x13 pan spread a little spaghetti sauce. Place the breaded chicken breasts in the pan and top with remaining sauce. Sprinkle with shredded mozzarella cheese. Bake at 350 for 25 min. or until bubbly.

Fettuccine Alfredo (from Betty Crocker Cookbook)
16 oz fettuccine
1 C butter
1 C heavy cream (or evaporated milk or whole milk)
1 1/2 C Parmesan cheese
1 tsp. salt
dash of pepper
chopped parsley

Cook fettuccine. Meanwhile heat butter and cream over medium heat, stirring frequently. Simmer 6 minutes. Stir in cheese, salt, and pepper. Pour sauce over fettuccine and toss. Garnish with parsley.

Be sure you do NOT brag to your friends, while you are cooking, about how good this meal is and how your husband prefers this to any old Olive Garden Chicken Parmesan and Fettuccine Alfredo. Otherwise, you may forget to fry the chicken in the olive oil before you smother it with sauce and cheese, what with all the bragging you're busy doing. Then, you would have a big mess on your hands and be terribly embarrassed. Plus, you won't be able to get that "Pride goeth before a fall," thing out of your head for days... or longer.


Lori said...

This looks so yummy! I can't wait to try it.

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