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Recipe Rescue: Parmesan Chicken with Buttered Noodles

There’s a restaurant that makes something like this and my daughter Natasha was craving it the other night, so I said I can do that! Now, you can too!

Parmasean Chicken
D Dennison


3 boneless skinless chicken breast (cut in half lengthwise), 1 1/2 cups of flour, 1 cup of three cheese blend (parmesan, asiago and romano-find it in the refrigerated cheese section), 2 eggs and 1/2 cup of water (eggs and water whisked together) salt and pepper (about a tsp each) and enough canola oil for frying. For the noodles, 1 pound of bowtie pasta, 3/4 stick of butter, dried parsley and s/p to taste.


Coat the chicken in the cheese and flour mixture, dip in egg ‘bath’ and back into the cheese and flour mixture. Put into hot oil (should be roughly 350 degrees (I set my gas burner at 4 1/2 or medium high) cook till golden brown with an internal temp of 165. While the chicken is cooking start the noodles following the package directions, when done drain and put back in pot with butter, s/p and parsley

Serve on a plate or in a bowl, noodles on the bottom, chicken on top sprinkled with more cheese and parsley.

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