MATT’S PARMESAN CHICKEN
Ingredients
Directions
- Preheat the oven to 400°F and lining a baking sheet with parchment paper or lightly greasing it.
- Pound the chicken breasts to an even thickness.
- Whisk the eggs in a medium sized mixing bowl.
- In a separate bowl, mix the Parmesan cheese, bread crumbs, garlic powder, onion powder, salt, and pepper.
- Rinse and trim fat off chicken breast, pat dry. Season with some of your salt, pepper, onion powder & garlic powder…but save 3/4 of seasoning for the bread crumb mixture.
- Toss the chicken into the flour and the dip each chicken breast into the eggs.
- Then, coat them evenly in the Parmesan-breadcrumb mixture, pressing gently so it sticks well.
- Place the coated chicken onto the baking sheet. Sprinkle some extra bread crumbs/parmesan mixture to the top of the chicken and lightly spray the tops with olive oil or cooking spray to help them crisp up.
- Bake for 20–25 minutes, flipping halfway through, until the chicken is golden and cooked through (internal temp should be 165°F)
MATT’S ALFREDO SAUCE
- 3 tablespoons butter
- 1 cup heavy cream, or half and half for a lighter sauce
- 4 cloves garlic, minced
- 1 ½ cups freshly grated Parmesan cheese (Grab a block of cheese and grate that stuff!)
- Salt and freshly cracked pepper, to taste
- OPTIONAL: Mushrooms
Directions
-
Melt butter in a medium saucepan over medium-low to medium heat. Add cream and bring to a simmer (lightly bubbling, not a full boil). Cook, whisking often, for 5 minutes until it starts to thicken slightly.
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Then add garlic, cook for 1 minute more. Add the cheese slowly (divide into thirds) and whisk constantly until melted. Add salt and pepper, to taste. (If your sauce becomes too thick, you can thin it out with a little extra cream or pasta water.)
- (Optional) Sautee your mushrooms in a separate pan, and add into the sauce.
