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CHICKEN CROSTINA

Source of Recipe

Olive Garden


List of Ingredients

6 boneless, skinless chicken breasts
2 cups and 1 Tablespoon flour
1 Tablespoons salt
1 Tablespoons pepper
1 Tablespoons Italian seasoning
1 Tablespoons roasted garlic, minced
1 C white wine
1½ cups heavy cream
5 Tablespoons Extra Virgin Olive Oil
1 lb linguine
1 C parmesan cheese, grated
1 C roma tomatoes, cored & diced
2 Tablespoons parsley, chopped

POTATO CRUST
1½ cups seasoned breadcrumbs
¼ cup melted butter
½ teaspoon garlic powder
¼ cup parsley, chopped
1 small potato, peeled & grated
¼ cup parmesan cheese, grated
Salt & pepper to taste



Recipe

Mix all ingredients for potato crust in a bowl and set aside.
Mix 1½ cups flour, salt, pepper and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess. Heat 3 Tablespoons of oil in a large skillet. Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp, or until internal temperature reaches 165°f. Add more oil for each batch as necessary.
Place cooked chicken breasts on a baking sheet or dish and top with potato crust mixture. Transfer baking sheet to a pre-heated broiler until golden brown (1 to 2 minutes).
Cook pasta according to package directions. Drain and set aside.
Heat 2 Tablespoons of oil in a sauce pan. Add roasted garlic, cook for 1 minute. Stir in 1 Tablespoon of flour and wine and bring to a boil. Add cream, parmesan cheese, 1 Tablespoon parsley, and tomatoes. Sauce is done when it is bubbling throughout and has started to thicken.
Coat pasta with sauce, then top with chicken and remaining sauce. Garnish with chopped parsley.