Chicken:
4 tablespoons cooking oil
1 egg
Italian breadcrumbs (enough to coat each chicken strip)
10 to 15 chicken breast tenderloin strips
2/3 teaspoon salt
1 (16-ounce) bag mozzarella cheese slices

Alfredo:
1 stick butter
1 tablespoon minced garlic
1 (8-ounce) bag shredded Parmesan cheese
1 quart heavy whipping cream
1 (16-ounce) box fettuccine, cooked to package directions

In a large nonstick skillet over medium-high, heat oil. Whisk egg in a bowl. Place breadcrumbs on a plate. Dip each chicken strip in egg, then dip in breadcrumbs until completely covered. Place chicken in the hot skillet in a single layer. Sprinkle chicken with 1/3 teaspoon of salt. Cook chicken 4 minutes or until golden brown on the bottom, then carefully flip with a fork and sprinkle with remaining 1/3 teaspoon of salt. Cook 4 minutes, or until chicken is cooked through and uniformly white in the middle when cut. Place on a paper towel-lined plate to absorb grease. Then add chicken to bottom of a 9-inch-by-13-inch glass casserole dish. Cover with mozzarella cheese slices.

In a large nonstick skillet on medium heat, melt butter. Add garlic and sauté. Slowly add Parmesan cheese and heavy whipping cream. Stir constantly until mixture is smooth. Add more Parmesan cheese or cream to get desired thickness.

Heat oven to 400 F. Pour Alfredo sauce over the mozzarella-covered chicken tenders. Bake uncovered for 18 to 20 minutes or until the top is golden brown and bubbly. Serve on top of fettuccine.