Chicken Crostina - Olive Garden Recipe

• Ingredients
• 6 boneless chicken breasts
• 2 cups flour
• 1 tablespoon flour
• 1 tablespoon salt
• 1 tablespoon pepper
• 1 tablespoon italian seasoning
• 1 tablespoon roasted garlic, minced (I've always just used regular garlic)
• 1 cup white 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
• Potato Crust
• 1 1/2 cups seasoned breadcrumbs
• 1/4 cup parmesan cheese, grated
• 1/4 cup butter, melted
• 1/2 teaspoon garlic powder
• 1/4 cup parsley, chopped
• 1 small potato, peeled & grated
• salt & pepper

1. - Mix all ingredients for potato crust in a bowl and set aside.
2. - Mix 1/12 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 med-high heat until golden brown and crisp, or until internal temperature reaches 165 degrees 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.

ingredients, chicken breasts, flour, flour, salt, pepper, italian seasoning, garlic, white wine, heavy cream, olive oil, linguine, parmesan cheese, roma tomato, parsley, crust, breadcrumbs, parmesan cheese, butter, garlic powder, parsley, potato, salt

Taken from www.food.com/recipe/chicken-crostina-olive-garden-recipe-429886 (may not work)