Chicken Crostina Recipe 355

CHICKEN CROSTINA RECIPE - (3.5/5)

Steps:

• 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 over medium heat until golden brown and crisp. Add more oil as nessessary. Place cooked chicken breasts on a baking sheet and top with potatoe crust mixture. Transfer baking sheet to pre heated broiler until golden brown (1-2 minutes) Cook pasta according to package directions. Drain and set aside Heat 2 Tbsp oil in sauce pan. Add 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 has started to thicken. Coat pasta with sauce, then top with chicken and remaining sauce. Garnish with chopped parsley.

CHICKEN CROSTINA - OLIVE GARDEN RECIPE

Steps:

• - Mix all ingredients for potato crust in a bowl and set aside.
• - Mix 1/12 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 med-high heat until golden brown and crisp, or until internal temperature reaches 165 degrees 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.

CHICKEN CROSTINA

Steps:

• — 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.

CROSTINI

Steps:

• Set the oven to broil at 425 degrees F (220 degrees C).
• In a small saucepan, combine the olive oil, butter and garlic. Set over medium heat, and cook until butter has melted and the mixture starts to bubble. Season with salt and pepper. Remove from the heat.
• Dip each slice of bread into the garlic mixture, turning to coat each side. Place Parmesan cheese on a plate. Press one side of each piece of bread into the cheese, and place cheese side up on a baking sheet.
• Broil on the middle rack of the preheated oven for about 8 minutes, or until golden brown.

SIMPLE CROSTINI

Steps:

• Preheat oven to 350 degrees. Arrange baguette slices on two large rimmed baking sheets; brush both sides with oil, and season with salt and pepper.
• Bake, rotating sheets halfway through, until golden, 15 to 20 minutes (if undersides are not browning, turn crostini over once during baking). Let cool on baking sheets. Top crostini with desired toppings, and serve.

OPEN-FACE CHICKEN CROSTINI

Steps:

• In small bowl, mix fig spread, shallots, vinegar and oil. In medium bowl, toss salad greens with 1/2 cup of the fig dressing.
• Divide greens and chicken mixture evenly among toasted bread slices; drizzle with remaining fig dressing and top with goat cheese.