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Categories:Viewed: 22 - Published at: 5 years ago
Ingredients
- 5 pieces Chicken Breasts
- 13 cups Flour
- 1 dash Salt
- 1/4 cups Olive Oil
- 3 cloves Garlic, Minced
- 1 cup White Wine
- 1 teaspoon Crushed Red Pepper
- 1- 1/2 cup Alfredo Sauce
- 13 cups Sun-dried Tomatoes
- 3/4 Cups Shredded Mozzarella
Method
- Preheat oven to 425-degrees F.
- 1.
- Prepare the chicken breasts by dusting/dredging in flour and seasoning with a little bit of salt.
- In a medium-sized pan, heat oil and half of the garlic and toss in chicken breasts.
- Brown, turning once.
- Remove chicken from pan and discard the oil.
- 2.
- Pour in the wine into the pan and return the chicken breasts to the pan.
- Cover and heat through for a few minutes, around five minutes.
- Remove chicken.
- 3.
- Add the crushed red pepper, garlic, and Alfredo sauce to the pan with the wine and bring to a boil, but DO NOT REDUCE.
- 4.
- Remove from flame and add half the amount of the sundried tomatoes.
- Pour about 2/3 of the sauce in a baking dish.
- 5.
- Place the chicken breasts in the baking dish.
- Top the chicken breasts with mozzarella.
- Drizzle the remaining sauce with the sundried tomatoes over the top.
- 6.
- Bake in a 425-degree oven until the sauce becomes bubbly and begins to brown.
- 7.
- SERVE AND ENJOY!
