Ingredients:
1 pint whipping cream
2 teaspoons garlic powder
1/2 teaspoon oregano
1 tablespoon dehydrated onion or 1 small onions, chopped fine
4 tablespoons butter
2 tablespoons white wine
1/4 cup cheddar cheese, shredded
1/3 cup mozzarella cheese, shredded
1 tablespoon parmesan cheese
1/2 teaspoon dried chives
4 boneless skinless chicken breasts, cut into 1/2 inch strips
1 eggs
1/2 cup low-fat milk
2 tablespoons olive oil
1/3 cup flour
1/3 cup cornmeal
1 teaspoon salt
1 tablespoon schilling italian seasoning
1 teaspoon garlic
1 teaspoon onion powder
Directions:
For the sauce: Heat the whipping cream, garlic powder, oregano, dehydrated onion, and white wine to a near boil.
Add the dry chives, the shredded cheddar, mozzarella, and the parmesan cheeses.
Set aside- The sauce will thicken as it cools, so make it a little thin.
For the Italian chicken: Mix the 1/2 inch chicken strips with the egg, milk, and olive oil in a medium sized bowl.
For the breading: In a separate bowl, combine the flour, cornmeal, salt, italian seasoning, garlic, and onion powder.
Dip the chicken strips in the sauce and then roll them in the breading mixture.
Bake at 350 degrees until brown and crisp, approximately 30 minutes.
Sprinkle with additional mozzarella and parmesan cheese and bake for another 5 minutes.
Serve over warm fettucini noodles.
Servings: 5
Time preparation: 25 min.
Time total: 60 min.