Chicken Crostina - Kraft Recipes Top
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Chicken Crostina

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Make It

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  • — Using a spoon, thoroughly mix all potato crust ingredients in a large bowl.
  • — Cover and set aside until ready to use.
  • Assembling Chicken Crostina
  • — 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.


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