Olive Garden's Chicken Crostina

Chicken Crostina (serves 6)
6 boneless, skinless chicken breasts
2 cups and 1 Tbs. flour
1 Tbs. pepper
1 Tbs. Italian seasoning
1 Tbs. roasted garlic, minced
1 cup white wine (Pinot Grigio or chardonnay suggested)
1 1/2 cups heavy cream
5 Tbs. extra virgin olive oil
1 LB linguine (or your favorite pasta; mine is  penne)
1 cup roma tomatoes, cored & diced*
2 Tbs. parsley, chopped

Potato Crust
1 1/2 cups seasoned breadcrumbs
1/4 cup melted butter
1/2 tsp. garlic powder
1/4 cup parsley, chopped
1 small potato, peeled & grated
1/4 cup Parmesan cheese, grated
Salt & pepper, to taste

Mix all the ingredients for the Potato Crust, and set aside.

Mix 1 1/2 cups flour, salt, pepper, and Italian seasoning into a shallow dish. Dredge the chicken in the mixture, shaking off excess. Heat 3 Tbs. EVOO in a large skillet. Cook the chicken breasts 2 at a time over medium-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/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 directions. Drain and set aside.

Heat 2 Tbs. extra virgin olive oil in a sauce pan. Add roasted garlic, cook for 1 minute. Stir in 1 Tbs. of flour and wine and bring to a boil. Add cream, Parmesan cheese, 1 Tbs. 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.

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