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Chicken Parmesan Romano

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• DENNIS HAUCK'S PARMESAN ROMANO CHICKEN WITH FETTUCCINE

This recipe is an economical meal that will feed a family of four to six. Preparation time is minimal, and from start to table takes 30 to 40 minutes. The cost for the meal is less than $20.

Ingredients

6 boneless, skinless thick chicken breasts
3 eggs
5 ounces Italian bread crumbs
2/3 cup olive oil
2 ounces hard Parmesan cheese
2 ounces hard Romano cheese
8 cups water
26-ounce jar meatless spaghetti sauce (use your favorite flavor/brand)
15-ounce jar Alfredo pasta sauce (use your favorite flavor/brand)
8 ounces dry fettuccine or other pasta
2 tablespoons butter
2 tablespoons crushed or minced garlic
2 ounces shaved or shredded Parmesan cheese
3 tablespoons balsamic vinegar
Ground sea salt and ground pepper, to taste

Preparation

Preheat oven to 400 degrees.

In a large skillet, heat the olive oil. While the oil is heating, crack the eggs into a bowl and beat with a fork until well mixed. On a plate, evenly distribute the bread crumbs. Cover each of the chicken breasts one at a time by dipping them first into the egg and then rolling in the bread crumbs.

Place the breaded chicken breasts in the olive oil once it's hot. Cook the chicken for three to four minutes on each side until golden brown. Remove from the oil and set aside to cool.

Slice the Parmesan and Romano cheeses into small strips (six of each flavor). Put the spaghetti sauce into a medium saucepan over low heat. Put the Alfredo sauce into a small saucepan over low heat. Bring the water to a boil in a large pan for the noodles. Place the noodles into the boiling water and drizzle a tablespoon of olive oil in to keep the noodles from sticking together.

Set aside a large baking dish for final assembly. Slice the chicken breasts lengthwise along the side to create a pocket, being careful not to slice all the way through to the other side. Stuff each chicken breast with one-sixth of the hard Parmesan cheese and one-sixth of the hard Romano cheese. Place the chicken on the baking dish.

Put a small pat of butter on top of each of chicken breast. Evenly distribute the crushed or minced garlic on top of the chicken breasts. Evenly distribute the shaved or shredded Parmesan cheese on top of the chicken breasts.

Drizzle balsamic vinegar over the chicken. Salt and pepper to taste. Place the dish in the oven and bake for about 20 minutes.

Remove the chicken from the oven and place one breast on each serving plate along with a cup of pasta. Cover both the pasta and chicken in stripes of warm spaghetti sauce and Alfredo sauce.

Serve immediately

NOTES:
FOR 40 people
cut chicken breasts in half if they are large (about 14.5 lbs)
14 eggs is plenty
45 ounces of bread crumbs in large bowl allows for LOTS of room to cover chicken breasts,you will throw lots away, but having the extra was great!

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