P. 1
e Cookbook

e Cookbook

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Publicado pormichaelkeane19

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Categories:Types, Recipes/Menus
Published by: michaelkeane19 on Jul 29, 2009
Copyright:Attribution Non-commercial


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1 cup plain bread crumbs
2 tablespoons flour
1/4 cup Parmesan cheese
1 cup milk
6 chicken tenders (1/2" thick)
vegetable oil for frying
2 cups dry bowtie pasta
2 tablespoons butter
3 tablespoons olive oil
2 teaspoons crushed garlic
1/2 cup white wine
1/4 cup water
2 tablespoons flour
3/4 cup half and half
1/4 cup sour cream
1/2 teaspoon salt
1/8 teaspoon basil leaves
3/4 cup mild Asiago cheese, finely grated

Prepare pasta according to package directions. Wash and drain chicken
strips. Mix breadcrumbs, flour, and Parmesan cheese together. Place milk in
dish for dipping. Dip chicken in breadcrumb mixture and then in milk and
then back in breadcrumbs. Place in fry pan that the oil has been heated and
fry at medium to medium low temperature until golden. Remove and drain
chicken. In a saucepan on medium heat, melt butter, add olive oil. Whisk in
flour until mixture is blended. Quickly add garlic, water, and 1/2 teaspoon
of salt stir well. Add wine and blend. Immediately add half and half and
sour cream; stir well. When mixture is smooth add grated Asiago cheese. Stir
until melted. Finally, sprinkle fresh basil in the sauce, stir lightly, and
remove from heat.

Garnish: 4 broccoli florets (lightly steamed) 2 white mushrooms (quartered,
lightly steamed) 1/4 teaspoon crushed red pepper

Assembly: Place pasta in individual pasta dishes. Spoon about 1/2 − 3/4 cup
sauce over pasta, add broccoli and mushrooms. Place Parmesan Chicken on
pasta and sprinkle red crushed pepper and add grated Parmesan cheese if

Parmesan Crusted Chicken


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