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Chicken Crostina " Olive Garden New Dish"

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“This is taken from their recipe cards that they are handing out when this dish is ordered. I haven't had it yet but my husband and I are dying to try it. They also put a wine recommendation on the card as well. Wine Pairing Recommendation: Bertani Due Uve”
READY IN:
55mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Potato Crust Preparation:
  2. -- Using a spoon, thoroughly mix all ingredients in a large bowl.
  3. -- Cover and set aside until ready to use.
  4. Chicken Crostina Preparation:
  5. -- 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.
  6. -- 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, add more olive oil for each batch as necessary.
  7. -- 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).
  8. -- Cook pasta according to package directions. Drain and set aside.
  9. -- 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.
  10. -- Coat pasta with sauce, then top with chicken and remaining sauce. Garnish with chopped parsley.

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