The following “Chew This!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News”. Check their websites for further information and dates

Recipes for a Perfect Dinner

Blaise Doubman

I have been getting several messages about my readers wanting for me to share a recipe for a complete meal, which I have done several times before around this time, so I thought that I would fulfill their wishes today with just that. This meal is simply delicious and really easy to pull together. You can even make part of this meal ahead, by preparing the chicken breasts and then covering their cooking sheet with foil and placing into the refrigerator. If you are going to do this though, be mindful of the fact you may have to cook the chicken for a few extra minutes. You could also take this recipe and really simplify it by buying a jar of Alfredo sauce, yes they do have some good ones out there and buy a bag of steamable broccoli from the frozen area. I will not judge you for this, for everyone has their own time management. 

For the chicken, if you do not have Nature’s Seasoning, use whatever seasonings you have that you think may go well with the chicken. I personally love Nature’s Seasoning and find that I can use it not only on meats such as beef and chicken but seafood and eggs too. It really is a multi-use seasoning mix. I will say though, that real mayonnaise here is what is best. The flavor and tang really can not be beat and the mayonnaise helps lock in the moisture of the chicken. Which is especially useful here since chicken breasts tend to turn a little dry in the oven. Let me know if you make this and I hope these recipes and ideas will grow into your dinner rotation!

Baked Chicken with Fettuccine Alfredo and Broccoli

Leftovers of this meal can be kept chilled, in the refrigerator, for up to three days.

For the Baked Chicken…

4 boneless skinless chicken breasts

2 cup breadcrumbs

1 tablespoon Nature’s Seasoning

Mayonnaise for coating 

For the Fettuccine Alfredo…

1 box Fettuccine noodles

1 cup half and half

2 large egg yolks

3/4 cup parmesan cheese

1 teaspoon black pepper

For the Broccoli…

1 bunch of broccoli

6 quarts water

1 tablespoon salt

1 tablespoon olive oil 

Start by preheating your oven to 375 degrees F. 

Spray a large baking sheet with non-stick cooking spray. 

Take the boneless skinless chicken breasts and cut each in half. 

Take mayonnaise and spread a thin layer around each breast piece. 

Place each breast into the mixture of breadcrumbs tossed with the Nature’s Seasoning and lay them down, with about 1/2-inch between them, on the prepared baking sheet.

Bake, in preheated oven for about 40 minutes, or until the chicken breast is fully cooked. 

While the chicken is baking, bring a large pot of water to a boil and add about a tablespoon of salt and a few drizzles of olive oil. Place in the pasta and cook to the directions on the box.

In a large bowl, whisk together the half and half, egg yolks, parmesan cheese and black pepper. Once the pasta is fully cooked, drain and toss the cooked pasta into the half and half mixture. Stir together well and taste for seasonings, possibly needing more salt or pepper.

To make the broccoli, bring 6 quarts of water to a boil. Once boiling add the salt and olive oil. Add in the broccoli and allow to cook until desired tenderness, then drain and serve.

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