OLIVE GARDEN® CHICKEN CROSTINA

For a nice Valentines's day dinner for two try cutting the recipe in half. You'll probably still have left-overs or enough for two big eaters. You can also prepare 1/2 the recipe and only prepare 2 chicken breast if you aren't looking for any left-overs.

OLIVE GARDEN® CHICKEN CROSTINA

Menu Description

Inspired by our Culinary Institute of Tuscanys , this flavorful chicken entrée features a golden potato-parmesan crust and creamy garlic-butter sauce.

Try it with one of our featured Italian wines.
Serves Six

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Wine Pairing Recommendation: Bertani Due Uve

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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

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Potato Crust

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

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Preparation:- Using a spoon, thoroughly mix all ingredients in a large bowl.- Cover and set aside until ready to use.

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Assembling Chicken Crostina
- 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.