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Category: Chicken
Prep Time: Cook Time: Total Time:
Serves 4
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 Colavita® Extra Virgin Olive Oil
1 lb linguine
1 cup parmesan cheese, grated
1 cup roma tomatoes, cored & diced
2 Tbsp parsley, chopped
POTATO CRUST
1 ½ cups seasoned breadcrumbs
¼ cup melted butter
½ tsp garlic powder
¼ cup parsley, chopped
1 small potato, peeled & grated
¼ cup parmesan cheese, 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 has started to thicken.
COAT pasta with sauce, then top with chicken and remaining sauce. Garnish with chopped parsley.
Chicken Crostina
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Category: Chicken
Prep Time: Cook Time: Total Time:
Serves 4
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 Colavita® Extra Virgin Olive Oil
1 lb linguine
1 cup parmesan cheese, grated
1 cup roma tomatoes, cored & diced
2 Tbsp parsley, chopped
POTATO CRUST
1 ½ cups seasoned breadcrumbs
¼ cup melted butter
½ tsp garlic powder
¼ cup parsley, chopped
1 small potato, peeled & grated
¼ cup parmesan cheese, 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 has started to thicken.
COAT pasta with sauce, then top with chicken and remaining sauce. Garnish with chopped parsley.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.