5 from 2 votes
Chicken Venetian
Chicken Venetian with Fettuccine Alfredo
Servings: 6
Author: Chef Dennis Littley
Ingredients
Chicken Venetian with Fettuccine Alfredo
  • 6 ounces boneless skinless, trimmed chicken breasts 6-8 each
  • 2 cups ricotta cheese
  • 1/2 cup grated romano cheese
  • 1 large egg
  • 6 ounces baby spinach cooked and drained
  • 1/2 tsp granulated garlic
  • 1/2 tsp granulated onion
  • 1/8 tsp black pepper
  • 2 cups bread crumbs
  • 1 large egg
  • 1/2 cup milk
  • 1 cup flour seasoned with black pepper and salt
  • 1/4 cup olive oil
Fettuccine Alfredo
  • 1 lb fettuccine good quality dry or fresh
  • 8 oz sliced mushrooms optional
  • 2 cups heavy cream or light cream
  • 1/2 cup grated Romano Cheese
  • 1/4 tsp granulated garlic
  • 1/4 tsp granulated onion
  • pinch of black pepper
Instructions
  1. Pound chicken breasts with meat hammer until almost double in size*
  2. Mix ricotta, Romano cheese, spices, egg and cooked and drained spinach together to make stuffing for chicken*
  3. Place about 1/2 cup of the stuffing mix in the center of the chicken breast and form a small football shape while closing in around the stuffing.
  4. Continue until all the breasts are stuffed.
  5. Place stuffed chicken in refrigerator for 30 minutes to help them set up.
  6. Prepare a breading station of flour seasoned with salt and pepper, egg wash, and seasoned bread crumbs.
  7. After 30 minutes dredge stuffed chicken in flour, using this time to make sure its sealed well, then the egg wash and finally the bread crumbs, making sure the entire breast is coated. continue until all are done.
  8. In a hot saute pan add a little olive oil, and with the seam side down first, saute each stuffed breast on both sides until they are golden brown.
  9. Place on cookie sheet and bake at 350 degrees for 30 minutes*
Fettuccine Alfredo
  1. while the chicken is in the oven prepare the fettuccine
  2. Cook 1 lb of fettuccine per instructions on box
  3. in a large saute pan or small handled pot add the mushrooms to a little olive oil and saute until tender
  4. add in heavy cream, Romano cheese and spices bring to a boil then reduce heat and simmer allowing sauce to reduce.
  5. When Pasta is cooked drain and rinse with cold water until needed.
  6. When chicken is done, turn off oven and allow them to rest while you finish the sauce.
  7. reheat sauce and add fettuccine to the mix adding additional cream or milk to thin out the sauce as needed*
  8. Serve chicken over a bed of fettuccine alfredo.
Recipe Notes

*place chicken between two pieces of plastic wrap before pounding, this will help keep it from splitting open and keep the little pieces from flying all over your kitchen *gently cook spinach in just a little water, drain well and squeeze out any remaining water *at this point you can refrigerate the sauteed breasts until they are needed, and bake them when your guests have arrived. This is a great meal to prepare ahead of time. They also freeze well at this point, so you can have them again in 3 or 4 weeks. *I have had some success replacing about half of the cream with greek yogurt, this will help cut the fat and calories.