*  Exported from  MasterCook  *
 
                          Chicken Breasts Alfredo
 
 Recipe By     : Philadelphia Orchestra Cookbook, pg. 199
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3                    Whole chicken breasts -- split/boned
      1/2  cup           Flour
    3                    Eggs
    2      tablespoons   Water
      1/2  cup           Grated Romano cheese
      1/4  cup           Snipped parsley
      1/2  teaspoon      Salt
    1      cup           Fine bread crumbs
    3      tablespoons   Butter
    2      tablespoons   Vegetable oil
    6      slices        Mozzarella cheese
                         ----CHEESE SAUCE-----
    1      cup           Whipping cream -- or evapor. milk
      1/4  cup           Water
      1/4  cup           Butter
      1/2  cup           Grated Romano cheese
      1/4  cup           Snipped parsley
 
   Coat chicken with flour. Mix eggs, water, Romano cheese, parsley and
   salt. Dip chicken pieces in egg mixture, then into bread crumbs.  
   Heat butter and oil in large skillet. Cook chicken breasts over med.
   heat until browned about 15 min. Remove chicken to baking dish
   11-1/2 x 7-1/2". Heat oven to 425.   Make  cheese sauce. Pour cheese
   sauce over chicken. Top each piece with a slice of cheese. Bake
   until cheese melts and chicken is tender, about 8 min.              
               
 CHEESE SAUCE: Heat cream, water and butter in 1-qt. saucepan until
 butter melts. Add cheese; cook and stir over med. heat for 5 min. Stir
 in parsley.
 Formatted by Bette Leland cgvh43b.         
 
 Ann’s Notes:  I used 6 boneless, skinless chicken breast halves and I
 subbed evaporated milk for the cream.  This is an excellent recipe. 
 Good for company.
 
 Delicious!  Works well with evaporated milk.
 
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