Parmesan Crusted Chicken
Ingredients
- 1 cup plain bread crumbs
- 2 tbsp all-purpose flour
- 0.3 cup Parmesan cheese, grated
- 1 cup whole milk
- 6 whole chicken tenders, 1/2 inch thick
- 0.5 cup vegetable oil, for frying
- 2 cup dry bowtie pasta
- 2 tbsp unsalted butter
- 3 tbsp olive oil
- 2 tsp garlic, crushed
- 0.5 cup dry white wine
- 0.3 cup water
- 0.8 cup half and half
- 0.3 cup sour cream
- 0.8 cup mild Asiago cheese, finely grated
- 1/8 tsp dried basil
Instructions
- 1
Cook pasta according to package directions. Drain and set aside.
- 2
Mix the bread crumbs, 2 tablespoons flour, and Parmesan cheese together in a shallow bowl. Place the milk in another dish.
- 3
Dip each chicken tender into the breadcrumb mixture, then into the milk, then back into the breadcrumbs.
- 4
In a skillet, heat the vegetable oil over medium to medium-low heat. Fry the chicken tenders until golden brown, about 4 to 5 minutes per side. Remove and drain.
- 5
For the Asiago cream sauce: in a saucepan over medium heat, melt the butter, then add the olive oil. Whisk in the 2 tablespoons flour until blended. Add the garlic, water, and salt and stir well. Pour in the wine, then add the half-and-half and sour cream, stirring until smooth. Add the Asiago cheese and stir until melted. Finish with the dried basil.
- 6
Place pasta in individual dishes, spoon the Asiago sauce over, and top with the Parmesan-crusted chicken.