Ingredients
- 1/4 cup sour cream (you may need to double the sour cream mixture if your chicken breasts are large)
- 2 tablespoons milk
- 1/2 cup breadcrumbs (dry Italian seasoned)
- 4 tablespoons parmesan cheese, grated
- 1/2 teaspoon dried rosemary (rubbed)
- 1/2 teaspoon dried sage (rubbed)
- 1 to 1 1/4 pounds boneless skinless chicken breasts (4 regulare-size breasts)
- 8 ounces dry spaghetti
- 2 cups pasta sauce (whatever is your favorite)
- Alfredo sauce (whatever is your favorite, and any amount you want)
- 1/2 cup mozzarella cheese, shredded (about 2 tablespoons or a little more for each breast)
- Parsley (optional)
How to Make
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Step 1: Preheat oven to 350F.
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Step 2: Combine sour cream and milk and mix well. Pour into a shallow dish in which the chicken can be dipped.
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Step 3: In a second shallow dish, combine the bread crumbs, Parmesan cheese, rosemary, and sage.
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Step 4: Using a pastry brush, brush all the chicken breasts with the sour cream-milk mixture, then dredge in the bread crumb mixture until well coated. Place on a greased baking dish.
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Step 5: Bake for 35 minutes, or until tender and chicken is cooked through (every stove cooked differently so cooking time may be more or less)..
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Step 6: Meanwhile, prepare the spaghetti per the package directions.
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Step 7: Warm each sauce separately.
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TO SERVE
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Step 8: Divide the pasta evenly between four plates. Top the pasta with hot pasta sauce, and place a piece of chicken on top. Drizzle with alfredo sauce then sprinkle with the shredded cheese. Garnish with a little chopped fresh parsley.
We hope you enjoy this recipe!
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