Chicken Crostina - Olive Garden Recipe
- Ready In:
- 45mins
- Ingredients:
- 21
- Serves:
-
6
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
directions
- - 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.
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