Chicken Crostina " Olive Garden New Dish" - cooking recipe

Ingredients

chicken crostina
6 boneless skinless chicken breasts
2 cups flour
1 tablespoon flour
1 tablespoon salt
1 tablespoon pepper
1 tablespoon italian seasoning
1 tablespoon minced roasted garlic
1 cup white wine
1 1/2 cups heavy cream
5 tablespoons extra virgin olive oil
1 lb linguine
1 cup parmesan cheese, grated
1 cup roma tomato, cored and diced
2 tablespoons parsley, chopped
Potato Crust ingredients
1 1/2 cups seasoned bread crumbs
1/4 cup melted butter
1/2 teaspoon garlic powder
1/4 cup fresh parsley, chopped
1 small potato, peeled and grated
1/4 cup parmesan cheese, grated
salt and pepper

Preparation

Potato Crust Preparation:
-- Using a spoon, thoroughly mix all ingredients in a large bowl.
-- Cover and set aside until ready to use.
Chicken Crostina Preparation:
-- In a shallow dish, mix 1 1/2 cups flour, salt, pepper and Italian seasoning. Dredge chicken breasts in the mixture, shaking off any excess.
-- Heat 3 tablespoons of olive oil in a large skillet. Cook chicken breasts two at a time over medium-high heat until golden brown and crisp, add more olive oil for each batch as necessary.
-- Place cooked chicken breast on a baking sheet or dish and top with the potato crust mixture. Transfer the 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 tablespoons of olive oil in a sauce pan. Add roasted garlic and cook for 1 minute. Stir in 1 tablespoon of flour and white wine and bring to a boil. Add heavy cream, Parmesan cheese, 1 tablespoon of parsley and tomatoes. The 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.