Ingredients:
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
1 egg, beaten
3/4 cup Italian seasoned dry bread crumbs
1/4 tsp. paprika (optional)
1 jar (1 lb.) Classic Alfredo Sauce
1/2 cup shredded mozzarella cheese (about 2 oz.)
1 medium tomato, chopped
Directions
Preheat oven to 400°. Dip chicken in egg, then bread crumbs combined with paprika, coating well.
In 13 x 9-inch baking dish, arrange chicken. Bake uncovered 20 minutes.
Pour 1 cup Classic Alfredo Sauce over chicken; top with cheese, then tomato. Bake an additional 10 minutes or until chicken is thoroughly cooked. Serve with remaining Sauce, heated, and sprinkle, if desired, with grated Parmesan cheese
Rani i know you asked Diva, but alfredo sauce is actually pretty easy to make. You make a roux out of flour and oil/butter. When its light brown in color and bhoonified, you slowly add milk until its a firni like consistency. Then cook on low flame . Actually you use a low flame throughout. When its the right consistency for you, take off the stove while still hot, add salt to taste and also stir grated mozarella cheese in. Serve on top of pasta.
Diva: I have seen some American friends make it a different way but I think they took the easy way out. They would make veal parmesan by taking breaded veal patties, bake them till done. Then they will line them up in a pan, pour marinara sauce all over it, top with grated parmesan cheese and put in the oven for a bit. Never tasted it since they obviously didnt use zabiha veal :)
^^, I forgot to mention the fact that perhaps the breaded chix patties could be used the same way as veal patties , incase someone would like to try it. It personally doesnt appeal to me. Its too…ermm…easy!
It personally doesnt appeal to me. Its too…ermm…easy!