Crispy Crunchy Parmesan Crusted Chicken Alfredo
Description
This recipe will soon become a favorite with your family. It's not difficult to make and it tastes so good. Serve it with a vegetable and garlic bread and you're all set for a very delicious meal.
Ingredients
Fettuccine Alfredo:
1 lb. Fettuccine
5 T. butter, divided
2 cloves garlic, minced
1 pint heavy cream
1 c. Parmesan cheese, grated
Parmesan Crusted Chicken:
6 boneless chicken breasts
½ c. Panko bread crumbs
¼ c. Parmesan cheese, grated
1 t. garlic powder
1 t. oregano
2 eggs
Directions
To make Fettuccine Alfredo:
Bring a large pot of water to a boil. Add pasta and cook until al dente. Drain.
While pasta is cooking, melt 2 T. butter in a medium pan, then add garlic and saute until fragrant. Add whipping cream, bring to a low simmer. Add 1 cup Parmesan cheese, stir until incorporated and melted. Add cooked pasta to Alfredo sauce and mix until pasta is covered.
To make Parmesan Crusted Chicken:
While pasta and sauce are cooking, beat eggs in a bowl. Set aside.
In a Ziplock bag, mix bread crumbs, ¼ cup Parmesan cheese, garlic powder, and oregano.
Dip chicken breasts in egg one at a time and then place in bag containing breading mixture. Shake baggie to coat chicken.
In a large skillet, melt 3 T. butter over medium heat. Pan-fry chicken until no longer pink in the center and crust is golden brown, about 4 minutes on each side.