Chicken Crostina Recipes

Steps:

• Mix all ingredients for potato crust in a bowl and set aside Mix 1 1/2 cups 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 over medium heat until golden brown and crisp. Add more oil as nessessary. Place cooked chicken breasts on a baking sheet and top with potatoe 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 sauce pan. Add garlic, cook for 1 minute. Stir in 1 Tbsp of flour and wine and bring to a boil. Add cream, Parmesan cheese, 1 Tbsp 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.

Steps:

• Potato Crust Preparation:.
• -- Using a spoon, thoroughly mix all ingredients in a large bowl.
• -- Cover and set aside until ready to use.
• Chicken Crostina Preparation:.
• -- In a shallow dish, mix 1 1/2 cups flour, salt, pepper and Italian seasoning. Dredge chicken breasts in the mixture, shaking off any excess.
• -- Heat 3 tablespoons of olive oil in a large skillet. Cook chicken breasts two at a time over medium-high heat until golden brown and crisp, add more olive oil for each batch as necessary.
• -- Place cooked chicken breast on a baking sheet or dish and top with the potato crust mixture. Transfer the baking sheet to a pre-heated broiler until golden brown (1-2 minutes).
• -- Cook pasta according to package directions. Drain and set aside.
• -- Heat 2 tablespoons of olive oil in a sauce pan. Add roasted garlic and cook for 1 minute. Stir in 1 tablespoon of flour and white wine and bring to a boil. Add heavy cream, Parmesan cheese, 1 tablespoon of parsley and tomatoes. The 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.

Steps:

• In small bowl, mix fig spread, shallots, vinegar and oil. In medium bowl, toss salad greens with 1/2 cup of the fig dressing.
• Divide greens and chicken mixture evenly among toasted bread slices; drizzle with remaining fig dressing and top with goat cheese.

Steps:

• - Mix all ingredients for potato crust in a bowl and set aside.
• - Mix 1/12 cups 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 med-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 potato crust mixture. Transfer baking sheet to a 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 of flour and wine and bring to a boil. Add cream, parmesan cheese, 1 tbsp parsley, and tomatoes. Sauce is done when it is bubbling throughout and begins to thicken.
• - Coat pasta with sauce, then top with chicken and remaining sauce. Garnish with chopped parsley.

Steps:

• Make crostini:
• Place bread on baking sheet. Spread tomato paste over. Top each with 1 tomato slice. Sprinkle cheese atop.
• Make chicken:
• Pound each chicken breast between sheets of plastic to 1/4-inch-thickness. Sprinkle chicken with salt and pepper. Place flour in bowl. Heat 1 teaspoon oil in large nonstick skillet over high heat. Lightly coat 2 chicken with flour; shake off excess. Transfer to skillet and cook until brown and cooked through, about 2 minutes per side. Transfer chicken to plate and tent with foil. Repeat with 1 teaspoon oil, flour and remaining chicken.
• Heat 1/2 teaspoon oil in same skillet over low heat. Add green onions and garlic; sauté until tender, about 2 minutes. Stir in broth and wine scraping up any browned bits in skillet. Add lemon juice and 2 tablespoons parsley. Increase heat to high; boil until liquid is slightly reduced, about 3 minutes. Mix in lemon peel. Season with salt and pepper. Return chicken to skillet; simmer until heated through, turning to coat.
• Meanwhile, preheat broiler. Broil crostini until cheese melts, watching closely, about 1 minute.
• Transfer chicken to plates. Spoon pan juices over chicken. Sprinkle with remaining parsley. Serve with crostini.

Steps:

• — Using a spoon, thoroughly mix all potato crust ingredients in a large bowl.
• — Cover and set aside until ready to use.
• Assembling Chicken Crostina
• — In a shallow dish, mix 1 1/2 cups flour, salt, pepper and Italian seasoning. Dredge chicken breasts in the mixture, shaking off any excess.
• — Heat 3 tablespoons of olive oil in a large skillet. Cook chicken breasts two at a time over medium-high heat until golden brown and crisp, or until the internal temperature reaches 165 degrees F. Add more olive oil for each batch as necessary.
• — Place cooked chicken breast on a baking sheet or dish and top with the potato crust mixture. Transfer the baking sheet to a pre-heated broiler until golden brown (1-2 minutes).
• — Cook pasta according to package directions. Drain and set aside.
• — Heat 2 tablespoons of olive oil in a sauce pan. Add roasted garlic and cook for 1 minute. Stir in 1 tablespoon of flour and white wine and bring to a boil. Add heavy cream, parmesan cheese, 1 tablespoon of parsley and tomatoes. The 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.