Friday, September 11, 2009

OG parmesan crusted chicken

Olive Garden Parmesan Crusted Chicken
1 cup plain bread crumbs
2 Tbs flour
1/4 cup Kraft Parmesan Cheese
1 cup milk
6 1/2" thick pieces of chicken breast strips, chicken tenders

vegetable oil for frying
2 cups dry bowtie pasta
2 Tbs butter
3 Tbs olive oil
2 tsp crushed garlic
1/2 cup apple juice
1/4 cup water
2 Tbs flour
3/4 cup half and half
3/4 cup sour cream
1/2 tsp salt
1/8 tsp basil leaves
3/4 cup mild asiago cheese, finely grated

4 broccoli Florets, lightly steamed
2 white mushrooms, quartered, lightly steamed
1/4 cup crushed red pepper
1 Prepare pasta according to package directions. Wash and drain chicken strips. Mix breadcrumbs, flour, and Parmesan cheese together. Place milk in dish for dipping. Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs. Place in fry pan that the oil has been heated and fry at medium to medium low temperature until golden. Remove and drain chicken. In a saucepan on medium heat, melt butter, add olive oil. Whisk in flour until mixture is blended. Quickly add garlic, water, and 1/2 teaspoon of salt stir well. Add apple juice and blend. Immediately add half and half and sour cream stir. When mixture is smooth add grated cheese stir until melted. Finally sprinkle fresh basil in the sauce and stir lightly and remove from heat.
2 Garnish Broccoli Florets (lightly steamed) White Mushrooms (quartered lightly steamed) /4 tsp. Crushed Red Pepper Assembly: Place 2 cups pasta in individual a pasta dish. Spoon about 1/2 - 3/4 cup sauce over pasta, add broccoli and mushrooms. Place Parmesan Chicken on pasta and sprinkle red crushed pepper and add grated Parmesan cheese if desired.
Servings: 2

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