Thursday, June 16, 2011

Chicken Crostina

Got this from the Olive Garden website per my friend LeeAnne:) I think it made way too much crust and dredging mixture, but it was yummy:)

  1. 6 boneless, skinless chicken breasts
  2. 2 cups & 1 Tbsp flour
  3. 1 Tbsp salt
  4. 1 Tbsp pepper
  5. 1 Tbsp Italian seasoning
  6. 1 Tbsp roasted garlic, minced
  7. 1 cup white wine
  8. 1 ½ cups heavy cream
  9. 5 Tbsp Colavita® Extra Virgin Olive Oil
  10. 1 lb linguine
  11. 1 cup parmesan cheese, grated
  12. 1 cup roma tomatoes, cored & diced
  13. 2 Tbsp parsley, chopped
  15. 1 ½ cups seasoned breadcrumbs
  16. ¼ cup melted butter
  17. ½ tsp garlic powder
  18. ¼ cup parsley, chopped
  19. 1 small potato, peeled & grated
  20. ¼ cup parmesan cheese, grated
  21. Salt & pepper to taste


  1. MIX all ingredients for Potato Crust in a bowl and set aside.
  2. MIX 1 ½ cups flour, salt, pepper and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess. Heat 3 Tbsp 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.
  3. 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 (1-2 minutes).
  4. COOK pasta according to package directions. Drain and set aside.
  5. HEAT 2 Tbsp oil in a sauce pan. Add roasted garlic, cook for 1 minute.
  6. Stir in 1 Tbsp of flour and wine and bring to a boil. Add cream, parmesan cheese, 1 Tbsp parsley, and tomatoes. Sauce is done when it is bubbling throughout and has started to thicken.
  7. COAT pasta with sauce, then top with chicken and remaining sauce. Garnish with chopped parsley.

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