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. ---------------------------------------------------------------------------
Nutrition
Ingredients
