Olive Garden — Chicken Crostina
This entry was posted on 4/11/2007 1:05 PM and is filed under Tips.
Olive Garden — Chicken Crostina
April 4th, 2007 by Stephanie on Elementary Chef
http://www.elementarychef.com/olive-garden-chicken-crostina/
So, it could just be that Olive Garden doesn’t think we can handle the recipe. (And maybe we can’t.) But, Olive Garden has released their recipe for their new dish — Chicken Crostina. The picture looks wonderful. If the recipe looks slightly too daunting, Olive Garden will be hosting a web cooking class to teach you the techniques. (How cool is that?) The cooking demonstrations will become available on April 9 at http://www.olivegarden.com/recipes
If you need a weekend challenge, here it is! The restaurant recommends you pair this dish with a pinot grigio or sauvignon blanc.
At-Home Recipe For Olive Garden’s Chicken Crostina
Serves Six
Wine Pairing Recommendation: Bertani Due Uve
Ingredients:
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
Potato Crust
Ingredients:
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
Preparation:
— Using a spoon, thoroughly mix all ingredients in a large bowl.
— Cover and set aside until ready to use.
Assembling Chicken Crostina
Preparation:
— 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.
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