Cooking Corner: Alfredo Chicken Parmesan

Few meals can impress someone quite like a nice large plate of Italian food. This recipe can also be used with a red sauce instead of Alfredo, should it suit the chef’s fancy.

1 pound raw, skinless chicken tenders
¼ lb bacon
1 egg
1 ½ cup Pre-packaged Bread Crumbs
½ cup Shredded parmesan cheese
2 tsp Garlic salt
1 jar Alfredo sauce
A crown of broccoli
One bell pepper
Choice of noodles

Beat a raw egg in a bowl. Mix the bread crumbs with Parmesan cheese, half of the garlic salt, and other seasonings depending on preference. Wash the raw chicken in the egg, then thoroughly coat with bread crumbs. Repeat for all chicken. Set aside to rest.

Cook noodles in boiling water until al dente, add salt to taste.

Cook bacon in a skillet, then set aside and chop.

Fry the breaded chicken in the bacon grease until golden brown on the outside. Place the fried chicken on a pan for the oven.

Put the vegetables in skillet to fry for five minutes before adding the Alfredo sauce and bacon to the skillet. Turn the heat down to medium low and cover, mix occasionally.

Place the fried chicken in a 400 degree Fahrenheit oven for 15 minutes. Cook until juices are clear, the center is white, or reaches 165 degrees Fahrenheit.

Turn oven to broil and place garlic bread in the oven for 5 minutes with the chicken until bread is golden brown. Remove the bread and chicken from the oven.

Plate the noodles first, followed by the chicken and top with the sauce and a side of bread.

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