Chicken Alfredo Rollups

 

Chicken Alfredo Rollups

Ingredients:

12 lasagna noodles
   
2 cups alfredo sauce
   
15 oz ricotta cheese
   
1 egg
  
 ½ cup Parmesan cheese
  
 2 cups shredded mozzarella cheese, divided
  
 1 TBS Italian seasoning
   
1 tsp garlic powder
 
  ¼ tsp pepper
  
 ½ tsp salt
 
  2 cups shredded cooked chicken (rotisserie chicken works great)

Directions:
  
 Preheat your oven to 350 degrees.
   
Cook your lasagna noodles according to package directions.
   
Spread 1 cup of you Alfredo sauce on the bottom of a 9x13 inch pan.
   
Mix together your egg and your ricotta in a medium sized bowl. Mix in your parmesan and 1 cup of your mozzarella cheese.
   
Add in your italian seasoning, garlic powder, pepper, and salt.
   
Add in your shredded chicken and mix everything together.
   
Put ¼ cup of the cheese chicken mixture on each lasagna noodle and roll up lasagna noodle. Put roll up into your prepared pan. Repeat with additional mixture and noodles.
  
 Spread remaining Alfredo sauce over the top of your roll ups. Top with additional mozzarella cheese.
   
Bake in oven for 15 minutes.

Crusted Chicken in Basil Cream Sauce

 Crusted Chicken in Basil Cream Sauce

Ingredients:

 1 cup milk

 1 cup Italian bread crumbs

 4 chicken breasts cut into halves (8 pieces)

 1/4 cup margarine

 1 cup chicken broth

 2 cups whipping cream

 1 tsp dried basil

 1/8 tsp pepper

 1 cup grated Parmesan cheese

Directions:

Place milk and bread crumbs in seperate shallow bowls. Dip chicken in milk, then coat with crumbs. In a skillet over medium heat cook chicken in butter until browned on both sides. Remove chicken from skillet and keep in a 9x13 pan in the oven on warm.

Add chicken broth to skillet and stir to loosen up browned bits from pan. Stir in cream, basil, and pepper and bring to a boil. Turn heat to low and whisk in parmesan cheese. Pour sauce over the chicken and serve.