Ferd Grisanti's chicken formaggio
4 6- to 8-ounce whole boneless chicken breasts, cut in half
3 eggs, beaten
2 cups breadcrumbs
Olive oil (to coat bottom of sautÃ© pan 1/4-inch deep)
1/4 pound (1 stick) butter
1/2 cup flour
2 teaspoons salt, optional
1/2 teaspoon white pepper
3 cups milk (heated to 160 degrees)
1 3/4 cups grated Parmesan 1 cup half-and-half (heated to 160 degrees)
Rinse chicken breasts with cold water, and drain. Dip in beaten egg. Coat with breadcrumbs.
Heat oil in skillet to 350 degrees (drop in a few breadcrumbs; if oil
crackles, it's hot enough). Working in batches, sautÃ©
chicken till done. Add more olive oil as needed. Set aside on paper
towels to drain.
To make sauce, melt butter in a large saucepan. Add flour, salt and
pepper, stirring with a whisk. Cook over medium heat for about 3
Slowly add heated milk, incorporating it into the butter/flour mixture.
After all the milk has been added, let the mixture thicken, then slowly
add the grated cheese. Stir until mixture thickens. Slowly add
half-and-half; cook for a few minutes on high heat while stirring
constantly. The sauce is done when it coats a spoon.
Pour some of the cheese sauce in the bottom of a baking dish (enough to
coat 1/8-inch thick). Lay chicken on top of the sauce, arranging all
the pieces in 1 layer. Cover chicken with remainder of sauce. Bake at
400 degrees for 10 to 15 minutes. Serve over cooked linguini.
we added some garlic and red-pepper flakes to the sauce.
also, we found some thinly sliced chicken breasts that we used.
Makes 6 to 8 servings.
Wednesday, August 6, 2008