This Chicken Crostina recipe, courtesy of Olive Garden, begins with tender chicken breasts that have been marinated in olive oil and rosemary then lightly breaded.

The chicken is sautéed with fresh garlic and diced Roma tomatoes. It’s then tossed in a creamy garlic-butter sauce and served over linguine pasta.

A crust of breadcrumbs, finely shredded potatoes, herbs, and Parmesan, mozzarella and Romano cheeses – for crowns the chicken with a golden brown layer.

A white wine, such as Pinot Grigio or Sauvignon Blanc, pairs especially well with this dinner.

Try This At-Home Chicken Crostina Recipe

Try This At-Home Chicken Crostina Recipe

Ingredients

  • Potato crust (recipe below)
  • 6 boneless, skinless chicken breasts
  • 2 cups and 1 tablespoon flour
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 1 tablespoon Italian seasoning
  • 1 tablespoon roasted garlic, minced
  • 1 cup white wine
  • 1 1/2 cups heavy cream
  • 5 tablespoons extra-virgin olive oil
  • 1 pound linguine
  • 1 cup Parmesan cheese, grated
  • 1 cup Roma tomatoes, cored and diced
  • 2 tablespoons parsley, chopped
  • Potato Crust
  • Ingredients:
  • 1 1/2 cups seasoned breadcrumbs
  • 1/4 cup melted butter
  • 1/2 teaspoon garlic powder
  • 1/4 cup parsley, chopped
  • 1 small potato, peeled and grated
  • 1/4 cup Parmesan cheese, grated
  • Salt and pepper to taste
  • Preparation:
  • Using a spoon, thoroughly mix all ingredients in a large bowl. Cover and set aside until ready to use.

Instructions

Assembling Chicken Crostina

Preparation:

In a shallow dish, mix 1 1/2 cups flour, salt, pepper and Italian seasoning. Dredge chicken breasts in the mixture, shaking off any excess.

Heat 3 tablespoons of olive oil in a large skillet. Cook chicken breasts two at a time over medium-high heat until golden brown and crisp, or until the internal temperature reaches 165 degrees F. Add more olive oil for each batch as necessary.

Place cooked chicken breast on a baking sheet or dish and top with the potato crust mixture. Transfer the 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 tablespoons of olive oil in a sauce pan. Add roasted garlic and cook for 1 minute. Stir in 1 tablespoon of flour and white wine and bring to a boil. Add heavy cream, Parmesan cheese, 1 tablespoon of parsley and tomatoes. The 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.

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