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

1. 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.

2. 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.

3. 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.

4. 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.

5. Prepare the pasta as directed; drain and set aside.

6. 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.

7. Coat the pasta with this prepared sauce, then top with chicken and leftover sauce. Garnish with chopped parsley. Serve and enjoy.

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