|Recipe Name:||Crispy Chicken with Creamy Italian Sauce & Bowtie Pasta||Submitted by:||Kevin J. Wangler|
|Source:||Other||Source Description:||Jamie's Cook It Up!|
|Preparation Time:||10-30 Minutes|
|Number of Servings:||8|
3 Pound(s) chicken breast
5 Cup(s) panko-style bread crumbs
1 Cup(s) all-purpose flour
1 Teaspoon(s) salt
1/2 Cup(s) milk
6 Tablespoon(s) olive oil
1 Package(s) bowtie pasta
Place panko-style bread crumbs, flour, and milk into separate bowls/pans.
Add the salt to the flour, and stir to combine.
Place your chicken breasts in a gallon sized Ziploc bag and seal the top. Pound the chicken flat with a meat mallet.
Take a pair of sharp kitchen scissors and cut each breast in half.
Dredge the chicken in the flour. Be sure it gets covered on both sides. Lay the floured chicken onto a small cookie sheet and slide the sheet into the freezer for about 5 minutes.
Start cooking the pasta.
Remove the chicken from the freezer and dredge each piece in the milk, and then immediately into the bread crumbs. Again, be sure both sides are covered well.
Add the olive oil to a hot skillet on medium-high heat.
Carefully lay each chicken piece into the hot oil. Sprinkle with a little bit of salt and pepper. Cook over medium-high heat for about 5 minutes, or until the underside of each piece is nice and golden brown. Turn the pieces over. If the bottom of the pan is dry add just a bit more olive oil to the side of the pan. Swirl the pan around a bit to let the oil flow to all sides.
Cover the pan and reduce the heat to medium. Let the chicken cook for about 7 more minutes, being careful not to burn the bottoms.
When the chicken has been cooked through, remove it from the pan and place it on a plate. Cover with tin foil to keep warm.
While chicken is resting, proceed to make Creamy Italian Sauce (see accompanying recipe).
When sauce is done, slice chicken into strips and serve chicken, sauce, and pasta immediately.
Creamy Italian Sauce (
Required ) :
1 Package(s) Philadelphia Cooking Creme (Italian Cheese and Herb Flavor)
2 Can(s) cream of chicken soup
1 Cup(s) chicken broth
1/2 Cup(s) milk
Pour the broth, Cooking Creme, cream of chicken soup, and milk into the hot pan (used in the Cripsy Chicken with Creamy Italian Sauce & Bowtie Pasta recipe).
Whisk the sauce until it is warm and bubbly (approximately 3 minutes).
Serve immediately over chicken and pasta.