This is a compensated review by BlogHer and Kraft.
Good morning, everyone! I have two fabulous recipes up for you today. This very Crispy Chicken with Creamy Italian Sauce and Bowtie Pasta (who made up that long title?) and a cute little recipe for Rice Krispie Spring Treats. Included in the second post are some fun printable Spring tags for you to enjoy, if you so choose. Hope you enjoy both posts!
Now…let’s you and I talk some Crispy Chicken.
Now…let’s you and I talk some Crispy Chicken.
Back in September of this year I had a wonderful opportunity.
I joined part of the BlogHer team on a trip to Chicago where we met with the folks at Kraft Foods.
While in the Kraft Foods Test Kitchen we were introduced to their new line of Philadelphia Cooking Creme.
(Visit the Official site by clicking here)
The texture of the Creme is quite a bit thinner than regular cream cheese making it easy to add to pasta, vegetables, potatoes, chicken, fish…the possibilities are endless really. The Cremes come in four flavors. Italian Cheese & Herb, Original, Savory Garlic and Santa Fe Blend. I have been eager to get my hands on some, and see what I could create!
(Visit the Official site by clicking here)
The texture of the Creme is quite a bit thinner than regular cream cheese making it easy to add to pasta, vegetables, potatoes, chicken, fish…the possibilities are endless really. The Cremes come in four flavors. Italian Cheese & Herb, Original, Savory Garlic and Santa Fe Blend. I have been eager to get my hands on some, and see what I could create!
Now enter…..
Crispy Chicken with Creamy Italian Sauce and Pasta.
It’s good.
Really good!
You can put this dinner together in just about 45 minutes.
I found the Cooking Cream to be very flavorful and super easy to use. Two things I love…great flavor and ease of use.
Hope you enjoy using this great Cooking Creme as much as I did!
Philadelphia Cooking Creme is just one of the products you can use to create an original recipe for the Real Women of Philadelphia Cooking Competition. Visit the Official site here. If you have a wonderful recipe to share, head on over there and join the fun. 16 finalists will have the opportunity to meet fly to Savannah, Georgia to meet Miss Paula Deen! They are also giving away $25,000 to four lucky winners. Not a shabby prize by any measure!
Visit the Official site for more details.
Visit the Official site for more details.
And now, on to the recipe.
Enjoy!
Crispy Chicken with Creamy Italian Sauce and Bowtie Pasta
Time: 45 minutes
Yield: 6 servings
Recipe from Jamie Cooks It Up!
3 large chicken breasts
5 C corn flakes
3/4 C flour
1/2 t salt
1/2 C milk
6 T olive oil
1 12 oz package bowtie noodles (farfalle)
Sauce:
1 10 oz container Philadelphia Cooking Cream (Italian Cheese and Herb Flavor)
2 cans cream of chicken soup
1 C chicken broth
1/2 C milk
fresh parsley, chopped (optional)
1. In a small food processor crush the corn flakes into crumbs.
2. Add the 1/2 t salt to the 3/4 C flour. Stir to combine.
3. Place the flour, milk and crushed cornflakes each into their own separate pan. Loaf pans work well for this. If you don’t have three loaf pans, do not dismay. You could use pie tins, or round cake pans…what ever works for you.
4. Place your chicken breasts in a gallon sized Ziploc bag and seal the top.
Pound the chicken flat with a meat mallet. You will really be thankful for the Ziploc bag in this step. Who wants a bunch of chicken guts flying around their kitchen? Not me…that’s who.
5. Take a pair of sharp kitchen scissors and cut each breast in half.
6. Dredge the chicken in the flour. Be sure it gets covered on both sides.
Lay the floured chicken onto a small cookie sheet and slide the sheet into the freezer. Let it hang out there for about 5 minutes.
7. Start cooking your pasta.
8. Remove the chicken from the freezer and dredge each piece in the milk……
…..and then immediately into the corn flake crumbs. Again, be sure both sides are covered well.
9. Add the olive oil to a hot skillet.
10. Carefully lay each chicken piece into the hot oil. Sprinkle with a little bit of salt and pepper. Cook over medium high heat for about 5 minutes….
….or until the underside of each piece is nice and golden brown. Turn the pieces over. If the bottom of the pan is dry add just a bit more olive oil to the side of the pan. Swirl the pan around a bit to let the oil flow to all sides.
11. Cover the pan and reduce the heat to medium. Let the chicken cook for about 7 more minutes, being careful not to burn the bottoms. Burned bottoms are not advised. In any shape or form. Thank you.
12. When your chicken has been cooked through remove it from the pan and place it on a plate. Cover with tin foil.
13. Into the same pan pour your broth.
Philly Cooking Creme,
Cream of Chicken,
and milk. Whisk the sauce around and let it get all warm and bubbly. Should only take about 3 minutes.
14. Slice your chicken into strips and serve over your cooked pasta and sauce. Garnish with chopped parsley if you choose.
Enjoy!
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Made this tonight… It was really good. It made tons of sauce too!
Heather,
I would use Italian Bread crumbs, they have a bit more flavor than just the plain variety. Hope you enjoy the recipe!
~Jamie
Even my husband loved this – which is super difficult. He has already requested it again in a few weeks! Great recipe. Thanks!
Emily – we ended up with too much sauce too (and only used one can of soup). Next time I would use only 1/2 the container or cream cheese.
This was definitely the best meal I ever made, and my husband agrees! So juicy and delicious! I didn't even know that cooking creme existed! I'm a beginner cook, so this one stretched my skill level, but mostly because I was trying to make everything come out at the same time, which I succeeded! I made the parmasan knots as a side bread, which is a recipe I also found on pinterest.
Looks delicious and super easy! Making this tonight
I made this tonight for dinner… I used the crumb cornflakes to save time and bought the thin chicken breast.. All in all Dinner was done in less then 30… Delicous recipe and my husband said it was the best that I have ever made.. A few tweeks though.. I was concerned for the lack of spices so I added onion and garlic powder along with some pepper to the flour and it seems to hit the spot perfectly! thanks for sharing this awesome recipe
Found this on Pinterest. Made it tonight for dinner and the entire family loved it! Thanks for the great recipe!
I Found this recipe on Pinterest. I'm a pretty picky eater and this looked Great! I made it for dinner tonight and I will definitely be making it again! I did do some things a little different. I only added 1 can of cream of chicken soup as it was all I had in the pantry, and I baked the chicken instead of frying it. It turned out great! Thanks for the step by step instructions!
Can you use chicken tenderloins instead of chicken breasts?
Ashley,
You can use chicken tenders, just watch them close while they are cooking so they don't burn. Good luck! Hope you enjoy it!
~Jamie
I made this recipe a few weeks ago and it was delicious. I want to make it again but instead of frying the chicken I want to bake it to make it less fattening. Any suggestions?
Maria
Hi Maria,
You can indeed bake chicken. Cover it loosely with tin foil and bake it for about 45 minutes. Take the foil off, bake for 15 more minutes, or until the inside of the chicken is no longer pink. Good luck!
~Jamie
I made this except I used breadcrumbs cause I didn't have cornflakes. The chicken was still good. The sauce is a lot I only used half of it on my pasta. It was so good though. I love the flavor. Great recipe. Thank you.
Your recipes are amazing! I have tried several! I had to use corn chex with this as I thought I had cornflakes and didn't. It was still good with it that way!
LOVE your blog, your recipes, your entries included with the recipes!! Fantastic! Thank you!
Delish!!! Made for dinner tonight and everyone was licking their plate! Thank you!!!
Wonderful!!!! It made a ton of sauce! My picky 7 year old said she loved it! Will definitely make again.
At what temp??
My hubby tasted it and literally asked me to marry him again! Lol! My four year old downed his bowl of it as well. Definitely adding to our menu rotation!
This is a fatty fat recipe if I ever did see! Sorry, but I doubt any of you need to be eating this junk.
Love this recipe. and to the above poster, i figured out the calories for this, i used skim milk and less oil than called for, and my meal was just a little over 600 calories, and not incredibly fatty at all. I will be making this again!
Delicious creamy sauce, but I used Philadelphia Garlic Cooking cream instead of cream cheese and garlic. Makes a TON of food, will probably half the pasta recipe next time, but will definitely make again!
Tried this tonight. Soooooo good!
Made this last night for dinner… Fantastic! Family really enjoyed it including my 2 yr old Grandson. It did make a lot of food but my gang loves leftovers so not a big deal around here. Thanks for sharing this great recipe with us. Found via Pinterest. AJ@queenofmynest
Hi! I found this on pinterest! It was super yummy! I had a ton of sauce left! Could I possibly freeze the sauce? Thanks!
Hello! I also found this on Pinterest, and just made it…..it was a huge hit! Thank you!!
LOVED! Even though I made the smoke alarms go off, with guests in the house, while frying the chicken. It was still a huge success!
My hubby and I tried the sauce recipie the other night and loved it! So good
Thank you for posting. I wanted to try the chicken, but we didn’t have cornflakes so I made my usual parmesan chicken instead. Definitely recommend it 
but I will have to try your chicken recipie next time for sure!
Found this on Pinterest. Made it tonight w/ your cheesy pesto pull apart bread. AMAZING!!! Even my 7 year old who hates sauce and stuff on his chicken ate EVERYTHING!! We all ate until we were stuffed! I am writing this in my dinner afterglow! Thx! Lovin your blog! Just sang your praises on Pinterest as well!! You are making 3 of my dinners this week! You wouldn’t happen to have an apple dumpling recipe would you? lol
xoxo
I made this for dinner tonight and the entire family loved it! Will make again!
What temperature would you suggest baking this?
Great recipe … Made tonight for the family … Super easy and very flavor full. Everyone said it was a keeper recipe. Made a ton of sauce … I’d probably 1/2 the sauce part next time.
This was so good! Loved it~! The sauce was really, really good. I’d definitely make this again.
You are absolutely brilliant!!! I ran into your crispy cheddar chicken recipe and it has easily become a favorite. I found this recipe on pinterest as well. It looks amazing and to my surprise, you’re the chef of this as well. I look forward to trying this, keep up the awesome work!
Made this for dinner tonight for my husband and 3 children. Super easy to make and very yummy. My husband couldn’t eat enough. I could only find the garlic herb cooking sauce and next time I would make the sauce in another pan and would not cover the chicken for the last 7 min cause the corn flakes got soggy. I will def make this again. Thanks so much for sharing
Hi! Just made this and have tons of sauce leftover. Can it be frozen touse agin next time I make this?
Hi Colleen,
Since this sauce has a cream base it doesn’t freeze very well.
~Jamie
I made this tonight and it was fantastic!!! I substituted French fried onions for half of the corn flakes and yummy! Plenty of leftovers to go to work tomorrow, too!
love, love, love this recipe… I did change it up a bit .. I used the philly savory garlic instead of the Italian and I used panko Italian style breadcrumbs… But, this is the way I make my chicken cutlets from now on…
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