RCI-MT.004.0603.001
Olive Garden Parmesan Crusted Chicken
In this recipe you could just make the Parmesan chicken breasts and serve them just like that, or you can add the pasta, broccoli and more and make a copy cat recipe of this dish and serve this anytime at home.
Prep25 min
Cook45 min
Total70 min
Servings4
Difficultyadvanced
Ingredients
- 1 cup
- 2 tbsp
- Kraft Parmesan cheese¼ cup
- 1 cup
- (½″) thick pieces of chicken breast strips (chicken tenders)6 unit
- 1 unit
- 2 cup
- 2 tbsp
- 3 tbsp
- 2 tsp
- white table wine (chablis)½ cup
- ¼ cup
- 2 tbsp
- ¾ cup
- ¼ cup
- ½ tsp
- ⅛ tsp
- mild asiago cheese (finely grated)¾ cup
Method
1
Combine 1 cup plain breadcrumbs, 2 tbsp flour, and ¼ cup Kraft Parmesan cheese in a shallow bowl, mixing thoroughly.
2
Pour 1 cup milk into another shallow bowl. Pat the 6 chicken tenders dry with paper towels.
3
Dip each chicken tender into the milk to coat completely, then dredge in the breadcrumb mixture, pressing gently to adhere. Set breaded tenders on a plate.
4
Heat vegetable oil in a large skillet over medium-high heat until shimmering, approximately 2–3 minutes.
3 minutes
5
Working in batches if needed, carefully place the breaded chicken tenders into the hot oil and fry until golden brown on both sides, about 4–5 minutes per side.
5 minutes
6
Transfer the cooked chicken to a paper towel-lined plate to drain excess oil.
7
Bring a large pot of salted water to a boil and cook 2 cups dry bowtie pasta according to package directions until al dente, then drain and set aside.
10 minutes
8
In the same skillet used for chicken, melt 2 tbsp butter over medium heat, then add 3 tbsp olive oil and 2 tsp crushed garlic, stirring constantly for about 30 seconds until fragrant.
1 minutes
9
Deglaze the pan by pouring in ½ cup white wine and ¼ cup water, scraping up any browned bits from the bottom, and let simmer for 2–3 minutes.
3 minutes
10
Sprinkle 2 tbsp flour over the liquid while whisking constantly to create a smooth paste, cooking for 1 minute to remove any raw flour taste.
1 minutes
11
Reduce heat to low and slowly whisk in ¾ cup half and half and ¼ cup sour cream until fully incorporated, then season with ½ tsp salt and ⅛ tsp basil leaves.
12
Add the cooked pasta to the sauce and toss gently to coat, then stir in ¾ cup finely grated mild asiago cheese until melted and creamy. Serve immediately, topping each portion with a parmesan-crusted chicken tender.