Crispy Chicken
From: LilLuna.com
Ingredients
- 3 large chicken breasts
- 2-3 cups Panko bread crumbs
- ¾ cup flour
- ½ tsp salt
- ½ cup milk
- 6 TB olive oil
- 1 - 12 oz package farfalle noodles
Sauce
- 8 oz cream cheese
- 1 tsp Italian seasoning
- ¼ tsp granulated garlic
- ½ tsp oregano
- ¼ tsp seasoned salt
- 1 tsp chicken bullion granules
- 1 TB butter
- 1 can cream of chicken
- 1 cup chicken broth
- ½ cup milk
Instructions
- Combine ½ tsp salt and ¾ cup flour in a bowl/pie pan (we use the pie pan because it's easy for dipping the breasts in) and set aside.
- Prepare for the breading process by putting the crumbs, flour and milk each into their separate bowls or pie/bread pans. Set aside.
- Place chicken in a gallon sized ziplock bag. Pound the chicken flat with a meat mallet. Remove chicken and slice each breast in half.
- Dip your chicken in the flour, covering all sides. Lay onto a small cookie sheet and set in freezer for about 5 minutes.
- Start cooking your pasta according to box directions.
- Place oil in skillet on medium heat.
- Remove chicken from the freezer and place into the bowl/pie pan of milk and then into the crumbs. Carefully add chicken to the oil and cook on both sides until golden brown (about 3-5 minutes each). Add more olive oil as needed.
- Reduce heat and cover pan. Let the chicken cook through for an additional 5-7 minutes, being careful not to burn bottoms.
- When your chicken has been cooked through, remove from heat, and cover with tin foil.
- In a small bowl, microwave 8 oz of cream cheese for 30 seconds. Add italian seasoning, garlic, oregano, salt and bullion and stir to combine.
- In your skillet, melt 1 TB butter. Add 1 can of cream of chicken, chicken broth, milk and seasoned cream cheese. Whisk over medium heat until it starts to bubble. Let cook for about 2 minutes. Pour noodles into sauce and mix until well coated.
- Cut your chicken into strips and place over your cooked pasta and sauce. ENJOY!