Ingredients
Olive Garden Parmesan Crusted Chicken
Ease of Cooking: Medium Difficulty
Serving Size: 2
Notes:
This does take a couple of extra steps, but it is worth it!
Ingredients:
1 C. Plain Bread Crumbs
2 Tbsp. Flour
1/4 C. Kraft Parmesan Cheese
1 C. Milk
6 (1/2″) Thick Pieces of Chicken Breast Strips (chicken tenders)
Vegetable Oil ( frying )
2 C. Dry Bowtie Pasta
2 Tbsp. Butter
3 Tbsp. Olive Oil
2 tsp. Crushed Garlic
1/2 C. White Table Wine (Chablis)
1/4 C. Water
2 Tbsp. Flour
3/4 C. Half and Half
1/4 C. Sour Cream
1/2 tsp. Salt
1/8 tsp. Basil Leaves
3/4 C. Mild Asiago Cheese ( finely grated)
Instructions
Preparation:
Prepare pasta according to package directions. Wash and drain chicken strips
Mix breadcrumbs, flour, and Parmesan cheese together. Place milk in dish
for dipping. Dip chicken in breadcrumb mixture and then in milk and then
back in breadcrumbs. Place in fry pan that the oil has bee heated and fry at
medium to medium low temperature until golden. Remove and drain chicken. In
a saucepan on medium heat, melt butter, add olive oil. Whisk in flour until
mixture is blended. Quickly add garlic, water, and 1/2 teaspoon of salt stir
well. Add wine and blend. Immediately add half and half and sour cream stir.
When mixture is smooth add grated cheese stir until melted. Finally sprinkle
fresh basil in the sauce and stir lightly and remove from heat.
Garnish
4 Broccoli Florets (lightly steamed)
2 White Mushrooms (quartered lightly steamed)
1/4 tsp. Crushed Red Pepper
Assembly:
Place 2 cups pasta in individual a pasta dish. Spoon about 1/2 – 3/4 cup
sauce over pasta, add broccoli and mushrooms. Place Parmesan Chicken on
pasta and sprinkle red crushed pepper and add grated Parmesan cheese if
desired.
