"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Parmesean Crusted Chicken Recipe

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This recipe for Parmesean Crusted Chicken, by , is from My Grandma's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Melinda Carreon


1 c plain bread crumbs
2 tbsp flour
c parmesan cheese
1 c milk
8-10 chicken tenders
2 c dry bowtie pasta
2 tbsp butter
3 tbsp olive oil
2 tsp minced garlic
c white table wine
c water
2 tbsp flour
c half and half
c sour cream
tsp salt
1/8 tsp basil leaves
c asiago cheese
Red Pepper to taste

Preheat oven to 350
Prepare pasta according to package directions
Cook al dente and drain the pasta
Wash and drain chicken strips
Mix bread crumbs, flour, parmesan cheese together
Place milk in a small bowl for dipping
Dip the chicken first in the bread crumbs then in the milk and then back in the bread crumbs
Place chicken strips on greased baking sheet and bake 15 to 20 minutes or until golden brown and cooked through
In a sauce pan melt the butter and add olive oil
Whisk in flour and stir until blended
Add garlic and stir in wine and red pepper
Immediately add half and half, water and sour cream
When mixture is smooth and blended add the asiago cheese
Stir in the basil and remove from heat
Place pasta on serving platter
Pour sauce over pasta
Place chicken on bed of pasta

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Another copy cat recipe, I crafted this after having a dish at the Cheesecake Factory, I don't remember the name of the dish but in any case, it sure is good.




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