Chicken Alberghetti
This recipe was a family favorite when I was growing up. We lost the recipe and I searched for years on the internet to try and find it. Today I was going through my cookbook cupboard looking for books to donate to charity. I came across a cookbook titled 'Salute to Italy Celebrity Cookbook'. Could this be the cookbook that has our Chicken Alberghetti recipe? Yes, yes it is!! Serve with buttered angel hair pasta or with Creamy garlic parmesan orzo. The original recipe does not give specific amounts for bread crumbs, the amount of olive oil and butter that the chicken is sauteed in or for the amount of butter to use to dot the chicken with before baking. I estimated those amounts. Please feel free to use more or less as you deem necessary.
INGREDIENTS
Nutrition- 4whole chicken breasts, halved, skinned and boned
- 2
- 1 1⁄2cups breadcrumbs
- 2tablespoons olive oil
- 2tablespoons unsalted butter
- 16ounces good marinara sauce
- 1⁄2
- 8
- 8
- 1⁄2cup freshly grated parmesan cheese
- 2tablespoons unsalted butter
DIRECTIONS
- Dip the chicken breast halves in egg.
- Roll in bread crumbs to coat all over.
- Fry chicken in half olive oil and half butter.
- Dilute marinara sauce with the milk and cover the bottom of a baking dish with sauce.
- Layer chicken on top of the sauce.
- Top with slices of Swiss and mozzarella cheese.
- Sprinkle parmesan over all and dot with approximately 2 tablespoons of butter.
- Bake in a 300 degree oven, covered for 30 minutes.
- Uncover and bake for 10 to 15 minutes more. In order to get the cheese to be real bubbly and a little bit browned, you may need to increase the oven temperature to 400 degrees for the last 10 or 15 minutes. Watch carefully so it does not burn.
- Can be cooked a day or two ahead and reheated for serving.