Chicken Crostina - Olive Garden Recipe

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“This is a recipe I found featured on Olive Garden's website. I made it for me and my boyfriend at the time and we both fell in love with it. He would request it all the time. It's very filling but definitely worth it! The potato "crust" on top of the chicken is what makes it! Great for a special occasion or if you want to impress someone! Make sure you read the directions before you start cooking because they are not in step by step order. They are broken down by the different elements of the dish.”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. - Mix all ingredients for potato crust in a bowl and set aside.
  2. - Mix 1/12 cups flour, salt, pepper and italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess. Heat 3 tbsp oil in a large skillet. Cook chicken breasts 2 at a time over med-high heat until golden brown and crisp, or until internal temperature reaches 165 degrees F. Add more oil for each batch as necessary.
  3. - Place cooked chicken breasts on a baking sheet or dish and top with potato crust mixture. Transfer baking sheet to a pre-heated broiler until golden brown. (1-2 minutes).
  4. - Cook pasta according to package directions. Drain and set aside.
  5. - Heat 2 tbsp oil in a sauce pan. Add roasted garlic, cook for 1 minute. Stir in 1 tbsp of flour and wine and bring to a boil. Add cream, parmesan cheese, 1 tbsp parsley, and tomatoes. Sauce is done when it is bubbling throughout and begins to thicken.
  6. - Coat pasta with sauce, then top with chicken and remaining sauce. Garnish with chopped parsley.

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