Chicken Crostina
From exhubby4sale 17 years agoIngredients
- potato crust (recipe attached) shopping list
- 6 boneless, skinless chicken breasts shopping list
- 2 cups and 1 tablespoon flour shopping list
- 1 tablespoon salt shopping list
- 1 tablespoon pepper shopping list
- 1 tablespoon italian seasoning shopping list
- 1 tablespoon roasted garlic, minced shopping list
- 1 cup white wine shopping list
- 1 1/2 cups heavy cream shopping list
- 5 tablespoons extra-virgin olive oil shopping list
- 1 pound linguine shopping list
- 1 cup parmesan cheese, grated shopping list
- 1 cup roma tomatoes, cored and diced shopping list
- 2 tablespoons parsley, chopped shopping list
- potato crust (recipe attached) shopping list
- 6 boneless, skinless chicken breasts shopping list
- 2 cups and 1 tablespoon flour shopping list
- 1 tablespoon salt shopping list
- 1 tablespoon pepper shopping list
- 1 tablespoon italian seasoning shopping list
- 1 tablespoon roasted garlic, minced shopping list
- 1 cup white wine shopping list
- 1 1/2 cups heavy cream shopping list
- 5 tablespoons extra-virgin olive oil shopping list
- 1 pound linguine shopping list
- 1 cup parmesan cheese, grated shopping list
- 1 cup roma tomatoes, cored and diced shopping list
- 2 tablespoons parsley, chopped shopping list
How to make it
- 1.— 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.
- 2.— 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, or until the internal temperature reaches 165 degrees F. Add
- more olive oil for each batch as necessary.
- 3.— 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).
- 4.— Cook pasta according to package directions. Drain and set aside.
- 5.— 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.
- 6.— Coat pasta with sauce, then top with chicken and remaining sauce. Garnish with chopped parsley.
The Rating
Reviewed by 2 people-
Wonderful rendition. Very close to the kid's Olive Garden favorite
notyourmomma in South St. Petersburg loved it
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