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 and grated
1/4 cup parmesan cheese, grated
salt and pepper to taste
FOR THE CHICKEN:
2 cups + 1 Tbsp flour, divided use
1 tbsp pepper
1 tbsp Italian seasoning
6 boneless, skinless chicken breasts
5 tbsp extra virgin olive oil, divided use
PASTA AND SAUCE:
1 lb linguine
1 tbsp roasted garlic, minced
1 cup white wine
1 1/2 cup heavy (whipping) cream
1 cup parmesan cheese
1 cup Roma tomatoes cored and diced
2 tbsp parsley, chopped, divided use
Mix all ingredients for Potato Crust in a bowl and set aside.
Mix 1 1/2 cup 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 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 or dish and top with the potato 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 a sauce pan. Add roasted garlic, cook for 1 minute.
Stir in 1 tbsp flour and wine and bring to a boil. Add cream, parmesan cheese, tomatoes, and 1 tbsp parsley. 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 remaining chopped parsley.
Serves 6
