Thursday, August 26, 2010

Olive Garden's Chicken Crostina


6 boneless, skinless chicken breasts

2 cups & 1 Tbsp flour

1 Tbsp salt

1 Tbsp pepper

1 Tbsp Italian seasoning

1 Tbsp roasted garlic, minced

1 cup white wine

1 ½ cups heavy cream

5 Tbsp olive oil

1 lb linguine

1 cup parmesan cheese, grated

1 cup roma tomatoes, cored & diced

2 Tbsp parsley, chopped

Potato Crust

1 ½ cup seasoned breadcrumbs

¼ cup parmesan cheese, grated

¼ cup melted butter

½ tsp garlic powder

¼ cup parsley, chopped

1 small potato, peeled & grated

Salt & pepper to taste

* MIX all ingredients for Potato Crust in a bowl and set aside.

* 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.

* 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.

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