Chicken Crostina

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 6 boneless skinless chicken breasts
• 2 cups flour, plus
• 1 tablespoon flour
• 1 tablespoon salt
• 1 tablespoon pepper
• 1 tablespoon italian seasoning
• 1 tablespoon roasted garlic, minced
• 1 cup 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
• 1 1/2 cups seasoned bread crumbs
• 1/4 cup parmesan cheese, grated
• 1/4 cup melted butter
• 1/2 teaspoon garlic powder
• 1/4 cup parsley, chopped
• 1 small potato, peeled & grated
• salt & pepper

Recipe

• 1 mix all ingredients for potato crust in a bowl and set aside.
• 2 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.
• 3 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).
• 4 cook pasta according to package directions. drain and set aside.
• 5 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.
• 6 coat pasta with sauce, then top with chicken and remaining sauce. garnish with chopped parsley.