Chicken Milanese Olive Garden
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
IngredientsSauce & pasta:½ cup butter, unsalted4 garlic cloves, minced (or 1 Tbsp)1 cup white wine 1/4 cup all-purpose flour1 cup chicken broth1 cup heavy cream1 cup Parmesan cheese, grated¼ tsp black pepper, to taste½ tsp salt8 cherry tomatoes, halved¼ cup spinach, chopped8 roasted garlic cloves, minced (or 4 Tbsp)1 20-oz package tortelloni or tortellini, cooked according to package directionsChicken:4 boneless, skinless chicken breasts½ cup flour3 large eggs¼ cup milk1 cup Panko breadcrumbs½ cup Parmesan cheese, grated3 tsp fresh parsley, chopped1 1/2 tsp Italian seasoning1 Tbsp garlic, chopped¼ tsp black pepper4 Tbsp Colavita Extra-Virgin Olive Oil4 lemon wedges
Procedures
FLATTEN chicken breasts between 2 sheets of plastic wrap by pounding gently until chicken is approximately ½” thick.
WHISK eggs and milk together in a flat-bottom bowl.
MIX breadcrumbs, cheese, fresh parsley, Italian seasoning, garlic and pepper. Transfer to a flat plate.
DREDGE chicken in flour, coating both sides. Dip chicken pieces in egg mixture, coating both sides. Dredge in breadcrumb mixture, coating completely on both sides. Set aside.
MELT butter in sauce pan over medium heat.
ADD minced garlic and sauté for 1 minute. Add flour and stir well until well-blended.
ADD white wine, chicken broth, heavy cream and cheese. Bring to a boil. Reduce heat and simmer until mixture starts to thicken.
ADD roasted garlic, pepper and salt. Stir until well blended.
ADD tomatoes and spinach to sauce and allow to simmer over low heat for about 5 minutes, stirring frequently.
HEAT olive oil in frying pan over medium-high heat. Add breaded chicken to pan and cook until both sides are golden brown and internal temperature reaches 165ºF.
ADD cooked, drained tortelloni pasta to sauce and blend well.
TRANSFER chicken to a large platter and serve with hot, creamy tortelloni.
GARNISH with fresh parsley and lemon wedges.
Number of Servings: 8
Recipe submitted by SparkPeople user BB_WOLFE.
FLATTEN chicken breasts between 2 sheets of plastic wrap by pounding gently until chicken is approximately ½” thick.
WHISK eggs and milk together in a flat-bottom bowl.
MIX breadcrumbs, cheese, fresh parsley, Italian seasoning, garlic and pepper. Transfer to a flat plate.
DREDGE chicken in flour, coating both sides. Dip chicken pieces in egg mixture, coating both sides. Dredge in breadcrumb mixture, coating completely on both sides. Set aside.
MELT butter in sauce pan over medium heat.
ADD minced garlic and sauté for 1 minute. Add flour and stir well until well-blended.
ADD white wine, chicken broth, heavy cream and cheese. Bring to a boil. Reduce heat and simmer until mixture starts to thicken.
ADD roasted garlic, pepper and salt. Stir until well blended.
ADD tomatoes and spinach to sauce and allow to simmer over low heat for about 5 minutes, stirring frequently.
HEAT olive oil in frying pan over medium-high heat. Add breaded chicken to pan and cook until both sides are golden brown and internal temperature reaches 165ºF.
ADD cooked, drained tortelloni pasta to sauce and blend well.
TRANSFER chicken to a large platter and serve with hot, creamy tortelloni.
GARNISH with fresh parsley and lemon wedges.
Number of Servings: 8
Recipe submitted by SparkPeople user BB_WOLFE.
Nutritional Info Amount Per Serving
- Calories: 696.5
- Total Fat: 36.0 g
- Cholesterol: 234.9 mg
- Sodium: 1,007.5 mg
- Total Carbs: 41.5 g
- Dietary Fiber: 3.0 g
- Protein: 47.4 g
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