Breaded Chicken
chicken breasts or tenders
1/2 cup floursalt and pepper
paprika (optional)
basil (optional)
Stove Top Stuffing crushed in plastic bag
fresh grated parmesan cheese
For breaded chicken the key is to season every step of the process. First you'll need 3 pans for breading process. 1 pan for flour, seasoned with desired seasoning. 1 pan for egg splash-beaten egg with splash of milk, add salt and pepper. 1 pan for bread pan. This pan is equal parts of bread crumbs (stove top stuffing) and cheese. So for first timers here is a crash course. Place chicken in flour, shake excess off. Then dip it in the egg splash. Final step is bread crumbs. Place chicken in baking casserole dish. Bake chicken at 350 until digital thermometer says 165.
White Sauce
1 pint heavy cream
1/2 cube butter
dash of kosher salt
dash of garlic
dash of basil
Basic Roux
Heat cream and butter in large frying pan with kosher salt, garlic, and basil. (I sprinkle garlic powder in it when I don't have garlic on hand; and sprinkle basil in to add dimension to its taste). Whisk over medium low heat. Add rue in to thicken it up. Add cooked pasta to the pan and heat until pasta is hot. Serve with breaded chicken.
Basic Roux
1 TBSP melted butter
1 TBSP flour
Mix together.
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