This recipe is inspired by the region of Lazio in Italy.
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/4 cup flour
1/4 tsp. ground black pepper
6 small boneless skinless chicken breasts (1-1/2 lb./675 g)
2 Tbsp. extra virgin olive oil
1 jar (410 mL) Classico Alfredo di Roma 25% less fat Alfredo Pasta Sauce
2 Tbsp. fresh lemon juice
dash ground nutmeg
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How do I make it ?
Combine flour and pepper in shallow dish. Pound chicken to 1/4-inch thickness. Add, 1 piece at a time, to flour mixture, turn until evenly coated with flour. Shake chicken gently to remove excess flour.
Heat oil in large skillet on medium heat. Add chicken; cook 3 to 5 min. on each side or until done. Remove chicken from skillet; cover to keep warm.
Add pasta sauce and lemon juice to skillet; cook 5 to 7 min. or until heated through, stirring frequently. Stir in nutmeg.
Serve chicken topped with pasta sauce mixture.
Kraft Kitchen Tips!
Garnish with sliced fresh basil and lemon zest before serving.
Serve with hot steamed fresh vegetables.
Calories From Fat
% Daily Value
Total fat 10 g
Saturated fat 3.5 g
Cholesterol 85 mg
Sodium 400 mg
Total carbohydrate 9 g
Dietary fibre 0 g
Sugars 1 g
Protein 27 g
6 servings, 1 chicken breast (100 g) and 1/4 cup (50 mL) sauce each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.