Ingredients
- 1 tablespoon butter (subjective, of course)
- 2 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 3/4 cup chicken broth
- 1 cup heavy cream
- 1 pound skinless, boneless chicken breast halves
- (I usually just make 3-4 breasts and slice them into strips,
- it depends on who you’re feeding)
- 2 eggs
- 2 cups flour
- 2 cups bread crumbs
- shredded cheese, to taste (I use mozzarella or parmesan)
- salt and pepper, to taste
- 8 ounces dry fettuccini pasta (right, or more J)
Preparation
Step 1
1. Sauce: In a large saucepan over low heat, melt butter; add garlic
and cook for 30 seconds. Add the tomatoes and chicken broth; I
increase to medium heat and bring to a boil. Reduce heat and
simmer, uncovered, for about 10 minutes or until the
tomatoes are tender.
Add the cream and bring to a boil; stirring. Simmer
over medium heat until the sauce is thick enough to
coat the back of a spoon.
2. Chicken: Spray a large frying pan with Pam, etc. and set over medium
to high heat. Set up three small bowls in the following order- eggs (beaten),
flour and bread crumbs, making the frying pan the fourth element in
the series. Take each piece of chicken
through each bowl making sure to fully coat all sides.
(This is the messy/fun part!) It’s easier to do two to three pieces
at a time so you don’t burn the chicken or make an even bigger mess.
Make sure to brown each piece of chicken on all sides
before moving them over to a waiting casserole dish.
3. Heat oven to 350 degrees, pour sauce over breaded chicken
and cover with as much shredded cheese as you see fit.
Bake for 20-30 minutes, depending on oven strength. The main key is
that the chicken is white throughout and the cheese is melted.
4. Pasta: Meanwhile, bring a large pot of lightly salted water to a boil.
add fettuccine and cook for 8 to 10 minutes or until al dente; drain.
5. Transfer the pasta to serving plates; top with chicken and coat with
the cream sauce; serve. I really hope you enjoy this recipe. It’s
more work in cleaning than in cooking but I think it’s fun to make
and it tastes pretty darn good, too. If you ever need a cooking
buddy or find a better way to tweak this recipe, please by all means,
let me know! Also, in a time crunch I’ve subbed the sauce concoction
with regular pasta sauce, any flavor, cut with a little cream.
You can also use ½ and ½ to make the sauce lighter.