Chicken Crostina - Olive Garden Recipe - cooking recipe

Ingredients

Ingredients
6 boneless chicken breasts
2 cups flour
1 tablespoon flour
1 tablespoon salt
1 tablespoon pepper
1 tablespoon italian seasoning
1 tablespoon roasted garlic, minced (I've always just used regular garlic)
1 cup white wine
1 1/2 cups heavy cream
5 tablespoons olive oil
1 lb linguine
1 cup parmesan cheese, grated
1 cup roma tomato, cored & diced
2 tablespoons parsley, chopped
Potato Crust
1 1/2 cups seasoned breadcrumbs
1/4 cup parmesan cheese, grated
1/4 cup butter, melted
1/2 teaspoon garlic powder
1/4 cup parsley, chopped
1 small potato, peeled & grated
salt & pepper

Preparation

- Mix all ingredients for potato crust in a bowl and set aside.
- Mix 1/12 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 med-high heat until golden brown and crisp, or until internal temperature reaches 165 degrees 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. (1-2 minutes).
- Cook pasta according to package directions. Drain and set aside.
- Heat 2 tbsp oil in a sauce pan. Add roasted garlic, cook for 1 minute. 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 begins to thicken.
- Coat pasta with sauce, then top with chicken and remaining sauce. Garnish with chopped parsley.