Chicken Milano

CHICKEN MILANO LIKE JOHNNY CARINOS

FOR THE FETTUCCINE ALFREDO:

1 lb dried fettuccine (cooked according to package, don't forget a handful of kosher salt in the water)
5 1/2 tbsp butter
2 cups heavy (whipping) cream
1 1/2 cups parmesan cheese
2 healthy pinches of fresh ground nutmeg
salt and pepper, to taste (I didn't add any)
(I added 1/2 c. gorganzola cheese-it is like a blue cheese-to mine, and I just added my cheese to my cream and let it all get bubbly and thick.)

Melt the butter in a large skillet, whisk in cream and nutmeg, bring to just simmering then turn heat down just to keep warm.
When pasta is done, (don't pour out pasta water) use a pasta fork and add pasta to cream sauce. Add Parmesan cheese and stir till well combined. keep warm (you may need to spoon a little pasta water in to thin the sauce when plating).

FOR THE CHICKEN:
8 THIN chicken breast halves (you can get the "special thin" at wal mart)
salt and pepper and meat tenderizer
fresh basil leaves(I can't get these in my area so I used a tube of basil blend from the produce section of my local grocery store)
thin sliced black forest ham
smoked provolone cheese slices
butter and olive oil, equal parts to saute the chicken.
Season your chicken with the salt pepper and tenderizer (leave off if your worried about msg). You can do this right before you cook or a few hours before and let the seasoning really work on the chicken. I season early in the day and cover and put in fridge and then bring to room temp before I cook it.

Heat butter and olive oil in a large skillet and cook your chicken in batches till golden brown and cooked through (don't overcook!) Transfer chicken to baking sheet, top each chicken with a basil leaf (or brush with the basil blend (I prefer this) then top with a slice of ham and a slice of cheese and run under the broiler till the cheese melts,
Serve over pasta.