4 thin chicken filets
1 cup toasted hazel nuts, finely chopped¾ cup flour
2 eggs, beaten
Garlic and Parsley seasoning
½ packet of Alfredo sauce
¼ cup milk
2 Tbsp freshly grated parmesan cheese
Prepare bowls in the following order: flour, eggs and hazelnuts. Season chicken with garlic, salt and pepper. Dredge chicken in flour, then dip in egg and lastly coat in nuts.
In a large frying pan, heat ½ inch of oil over med-high heat. When oil starts to ripple, add chicken and cook until nuts turn golden brown. Flip chicken and cook until no longer pink in the middle. Set cooked chicken on a paper towel lined plate; set aside.
In a small sauce pan, combine Alfredo sauce and milk. Bring to a boil and then turn heat low and simmer. Mix in cheese and season with pepper to taste.
Serve chicken drizzled with cheese sauce and a side of potatoes.