CHICKEN PARMIGIANA
INGREDIENTS
6 OZ CHICKEN BREAST
PANCO BREAD CRUMBS 1 TBSP FRESH BASIL OR DRY
2 WHIPPED EGGS
¼ CUP MILK
1 CUP FLOUR
SEASALT AND BLACK PEPPER
1 CUP MARINARA SAUCE
½ CUP SHREDDED MOZZARELLA CHEESE
SHREDDED PARMESAN FOR TOP OF CHICKEN PROBABLY ½ CUP
PECORINO ROMANO CHEESE FOR TOP OF CHICKEN A SPRINKLE TOP OF CHICKEN
8 OZ DRY FETTUCCINE
1 CUP HEAVY CREAM
¼ TBS MINCED GARLIC
SEASALT AND BLACK PEPPER TO TASTE
AN EASY QUICK ITALIAN MEAL
PROCEDURE
STEP 1….. PUT CHICKEN BREAST IN ZIPLOC BAG AND POUND OUT TILL ½ INCH TO ¼ INCH THICK
STEP 2……BREAD CHICKEN IN SEASONED FLOUR ,EGG WASH, AND PANCO IN THAT ORDER PUT 1 TBSP CHOPPED FRESH BASIL OR DRY IN PANKO BREAD CRUMBS
SET ASIDE
STEP THREE……HEAT UP MARINARA SAUCE ON MEDIUM HEATSAVE FOR TOP OF CHICKEN
STEP FOUR……IN PAN ADD WATER WITH SALT AND OLIVE OIL COOK OFF FETTUCCINE SET ASIDE DO NOT RINSE
STEP 5……ALFREDO SAUCE FOR FETTUCCINE
PUT 1 CUP HEAVY CREAM SAUCE PAN ADD MINCED GARLIC SEA SALT AND BLACK PEPPER TO TASTE HEAT ON MEDIUM HEAT ADD SHREDDED PARM CHEESE ¼ CUP TO CREAM AND COOK TILL BLENDED AND SIMMER ADD FETTUCCINE AND MIX
NOTE….. IF TO THIN ADD A LITTLE MORE CHEESE
NOTE….. IF TO THICK ADD MORE CREAM
STEP 6……. TURN BROILER ON HIGH AND TAKE CHICKEN ON A OVEN PROOF PAN
SET OVEN SHELF ON MIDDLE POSITION
NOW TOP CHICKEN WITH LADLE OF MARINARA
TOP CHICKEN WITH PARMESAN CHEESE AND PECORINO PLACE IN OVEN
MELT CHEESE AND BROWN TILL GOLDEN
SERVE ON TOP OF FETTUCCINE ALFREDO
SUGGEST FRESH GARLIC BREAD FOR SIDE
EAT AND ENJOY FROM CHEF AL'S KITCHEN
REMEMBER…… SMELL THE BASIL