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  • Italian Parmesan Crusted Chicken

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    Italian Parmesan Crusted Chicken
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 c. dry bowtie pasta
    • 1 c. plain bread crumbs
    • 2 Tbsp. flour
    • 1/4 c. grated Parmesan cheese
    • 1 c. lowfat milk
    • 6 x chicken tenders Oil for frying
    • 2 Tbsp. butter
    • 3 Tbsp. extra virgin olive oil
    • 2 tsp crushed garlic
    • 1/2 c. white table wine (Chablis)
    • 1/4 c. water
    • 2 Tbsp. flour
    • 3/4 c. half-and-half
    • 1/4 c. lowfat sour cream
    • 1/2 tsp salt
    • 1/8 tsp basil leaves
    • 3/4 c. finely-grated mild Asiago cheese

    Directions

    1. Cook pasta according to package directions.
    2. Wash and drain chicken strips. Mix breadcrumbs, flour, and Parmesan cheese together. Place lowfat milk in dish for dipping. Dip chicken in breadcrumb mix and then in lowfat milk and then back in breadcrumbs. Place in fry pan which the oil has been heated and fry at medium to medium low temperature till golden brown. Remove and drain chicken.
    3. In a saucepan on medium heat, heat butter, add in extra virgin olive oil. Whisk in flour till mix is blended. Add in garlic, water, and 1/2 tsp. of salt and stir well. Add in wine and blend. Immediately add in half-and-half and lowfat sour cream stir. When mix is smooth, add in grated cheese and stir till melted. Finally sprinkle fresh basil in the sauce and stir lightly and remove from heat.
    4. Place 2 c. pasta in dish, add in 1/2 c. sauce. Place chicken on pasta.

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