Olive Garden Parmesan Crusted Chicken Recipe
Serves/Makes: 2
Ingredients:
1 cup Plain Bread Crumbs
2 tablespoons Flour
1/4 cup Kraft Parmesan Cheese
1 cup Milk
6 (1/2") Thick Pieces of Chicken Breast Strips (chicken tenders)
Vegetable Oil ( frying )
2 cups dry Bowtie Pasta
2 tablespoons Butter
3 tablespoons Olive Oil
2 teaspoons Crushed Garlic
1/2 cup White Table Wine (Chablis)
1/4 cup Water
2 tablespoons Flour
3/4 cup Half and Half
1/4 cup Sour Cream
1/2 teaspoon Salt
1/8 teaspoon Basil Leaves
3/4 cup Mild Asiago Cheese ( finely grated)
# **Garnish***
4 Broccoli Florets (lightly steamed)
2 White Mushrooms (quartered lightly steamed)
1/4 teaspoon Crushed Red Pepper
Directions:
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.
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.
This recipe for Olive Garden Parmesan Crusted Chicken serves/makes 2.