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Baked Alfredo Chicken

Makes its own Alfredo sauce right in the pan

Slice chicken into tenders roughly ¹/₂  inch (1 cm) thick.

Put the melted butter and flour into separate bowls. Season the chicken with salt and pepper. One at a time, dredge each piece of chicken first in the flour and then in the melted butter and lay it flat in a buttered 9x13 casserole dish.

When all the chicken is in the casserole dish, drizzle the lemon juice over the chicken, then pour on the heavy cream and sprinkle on the parmesan.

Bake at 425°F for 25 minutes (until the chicken is cooked and the cheese is beginning to brown on top). Serve over fettuccine.

Serves 4

Delicious topped with fresh baby spinach leaves or baked with chopped sun-dried tomatoes.