Monday, June 1, 2009

"Olive Garden Chicken Crostina"

Hi everyone, Just got a email from Ron Douglas The Chef and author of Recipe Secrets The cookbook I've been telling you about, and he sent me a recipe from the Olive Garden

"Olive Garden's Chicken Crostina begins with tender chicken breaststhat have been marinated in olive oil and rosemary then lightlybreaded. The chicken is sautéed with fresh garlic and diced Romatomatoes in a creamy garlic-butter sauce and served over linguinepasta. A crust of breadcrumbs, finely shredded potatoes, herbs, andParmesan, mozzarella and Romano cheeses - for which the dish isnamed - crowns the chicken with a golden brown layer."

Serves 6Prep Time: 10 minutesCook Time: 35 minutes
6 boneless, skinless chicken breasts
2 cups & 1 Tbsp flour
1 Tbsp salt
1 Tbsp pepper
1 Tbsp Italian seasoning
1 Tbsp roasted garlic, minced
1 cup white wine
1 1/2 cups heavy cream
5 Tbsp olive oil
1 lb linguine
1 cup parmesan cheese, grated
1 cup roma tomatoes, cored & diced
2 Tbsp parsley, chopped

Potato Crust
1 1/2 cup seasoned breadcrumbs
1/4 cup parmesan cheese, grated
1/4 cup melted butter
1/2 tsp garlic powder
1/4 cup parsley, chopped
1 small potato, peeled & grated
Salt & pepper to taste
MIX all ingredients for Potato Crust in a bowl and set aside.
MIX 1 1/2 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 medium-high heat until golden brown and crisp, or until internal temperature reaches 165� F.
Add more oil for each batch as necessary.
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).

COOK pasta according to package directions. Drain and set aside.

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.

COAT pasta with sauce, then top with chicken and remaining sauce. Garnish with chopped parsley.

This is a Copycat Recipe from his book



Allisons Kitchen

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