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Garlic Parmesan Chicken with Sun-Dried Tomato Alfredo Sauce

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  • Place chicken in plastic wrap to pound to 1/4 in thickness, cut in half, set aside. Place remaining ingredients in a freezer bag, except butter. Melt butter. Place chicken in butter, dip chicken into dry ingredients pushing and turning chicken, to ensure a perfect coating.
  • Bake at 325°F for 25-30 minutes or until chicken is fully cooked.
  • Alfredo Sauce: Hydrate tomatoes by placing them in water, drain when ready to use. Heat olive oil, butter, and garlic in pan until they start to simmer. Drain tomatoes and add to mixture saute for at least 45-60 seconds. Add heavy cream. Continue stirring. After cream begins to simmer, add Grated Kraft Parmesan Cheese to mixture. Continue to stir. Then add a dash of white pepper.


There may be leftover coating. This can be stored in the freezer. Chicken can be served as a dinner entree with pasta or other vegetables, on top of a salad, or cut in bite sized pieces for appetizers. The sauce can be severed on chicken, on the side, or with pasta. ****For a larger crowd just increase recipe. Sauce and chicken can be made ahead of time, however adding more cream to leftover or stored Alfredo Sauce in essential.

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