Categories: Chicken
Ingredients
- For Chicken Crostina:
- 1 cup white wine
- 6 chicken breasts
- 1 lb. linguine
- 2 cups flour
- 1 tbsp each salt and pepper, or to taste
- 1 1/2 cups heavy crea
- 1 tbsp flour
- 5 tbsp olive oil
- 1 cup Parmesan, grated
- 1 tbsp garlic, minced and roasted
- 1 cup roma tomato, cored and diced
- 2 tbsp fresh parsley, chopped
- 1 tbsp Italian seasoning
- For Potato Crust:
- 1/4 cup parsley, chopped
- 1 1/2 cups seasoned bread crumbs
- 1/4 cup Parmesan, grated
- 1 potato, small, peeled and grated
- 1/4 cup butter, melted
- Pepper and salt, to taste
- 1/2 tsp garlic powder
Directions
-
For Potato Crust: In a large bowl, thoroughly mix the entire ingredients using a large spoon; mix well. Cover and set aside until ready to use.
-
For Chicken Crostina: Mix 1 1/2 cups flour with Italian seasoning, pepper and salt in a large sized shallow dish. Dredge the chicken in this prepared mixture; shake of any excess from the pieces.
-
Now, over moderate heat in a large skillet, heat 3 tbsp olive oil until starts shimmering. Once hot, work in batches and cook the chicken until crisp and turn golden brown. For each batch, add more olive oil, if needed.
-
Place the cooked chicken breast on a large dish or baking sheet and top with the potato crust mixture. Place the baking sheet to the pre-heated broiler and cook for a couple of minutes, until turns golden brown.
-
Prepare the pasta as directed; drain and set aside.
-
Now, over moderate heat in a saucepan, heat 2 tbsp olive oil. Cook the roasted garlic for a minute. Add in 1 tbsp of the flour and white wine; give everything a good stir and bring the mixture to a boil. Add in the Parmesan, heavy cream, tomatoes, and 1 tbsp parsley. Cook until starts bubbling and has thickened.
-
Coat the pasta with this prepared sauce, then top with chicken and leftover sauce. Garnish with chopped parsley. Serve and enjoy.