Elementary Chef

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 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.

cooking, recipes, Olive Garden, chicken crostina