Chicken Alfredo

Marinade for chicken:

1/4 C soy
3 Tbsp honey
2 Tbsp vinegar
1 1/2 tsp garlic powd
1 1/2 tsp ginger
2 green onions chopped
1 tsp pepper

Marinate 4 chicken breasts for 4 hours in fridge. Grill then slice into thin slices and put on top of noodles and sauce.
Alfredo sauce:

1 cube butter
1 C cream
1 egg white
1/2 C parmesan cheese

Warm up the butter, cream and parm cheese until it reaches a boil. As soon as it starts boiling, take it off the burner. Then whisk in the egg white. Let it sit for a few minutes for thickening. Serve over a box of cooked bowtie noodles.

Sour Cream Chicken

Marinate 1 1/2 lbs chicken tenders or 8 chicken breasts in 2 cups sour cream mixed with 4 tablespoons of lemon juice overnight or for several hours.

Combine

3 cups seasoned bread crumbs

1 tsp salt

1/2 tsp pepper

1 tsp sage

1/2 garlic salt

1/2 cup parmesean cheese

Keep as much of the sour cream on the chicken as possible and coat it with the bread crumb mixture.

Place chicken on a cookie sheet sprayed with pam.

Pour one stick of melted butter over the chicken or if you are trying to do the lighter version spray the chicken with olive oil or pam to hold the bread crumbs on.

Bake it at 325 covered for 40 minutes (if doing tenders--60 minutes for whole chicken breasts) and then for 20 minutes uncovered.