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One of the main ingredients for this recipe (Philadelphia Cooking Cream) has been discontinued, dang it. I have made a new and improved recipe that uses regular cream cheese and basic pantry ingredients as a substitute. You can see the new recipe by clicking HERE. I am leaving this recipe live (as is) for those of you who stocked up on the cooking cream before it was discontinued.
Thanks!
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.
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!
Made this today but made it with pasta sauce like chicken parmesan. It was great! The chicken was nice and crunchy, and I topped it with mozzarella and melted it under the broiler. Yum!
OMG!! I found this on Pinterest and thought it looked yummy! Made it tonight – all I have to say is “Who needs Olive Garden?” DE-LISH!!! I used premade Cornflake crumbs instead of making my own (much easier).
I made this the other night, and my boyfriend said it was the best thing I have ever made yet! Lol Thanks! 🙂
Should you have to work through the hoydails to put yourself through uni? I thought Labour were meant to make everything more accessible not less. The fact remains uni is expensive.. more so than ever before. You either have to work bloody hard to put yourself through uni, borrow copious amounts and leave with huge debt or as you point out.. have wealthy relatives. I am more than happy to have a debate that is not revolved around being pro labour or pro tory however some of your comrades may not reciprocate. (Although BULS peroccupy themselves with the Tories and what they are doing far more so than BUCF preoccupy themselves with Labour!)I am afraid I will not write a post on why the tories are great because to be honest I accept my view is not neccessarily along party lines therefore it would not be entirely accurate. Perhaps some members of BUCF would be happy to write a blog Im sure they would be more P.C and eloquent than myself.
Made this for dinner tonight and it ROCKED… I mean you ROCK so it is NO surprise that your recipes ROCK too! The only thing that I did differently was that instead of removing the chicken to a plate and covering with foil (I was scared this would “steam” the chicken and the moisture would make my pretty breading soggy) I placed my Pampered Chef stone in the oven and heated it to 350 and placed each piece of chicken on the stone as I took them out of my pan. The chicken was HOT, CRISPY, and DELICIOUS as was the rest of the meal… We ate ours with Carrots, Broccoli, & Cauliflower steamed veggies (which were yummy dipped in this yummy sauce!) Thanks again, Jamie for another KEEPER of a recipe! 🙂
i wanna try this but how is the flavor of the chicken does it not need season
I made this for dinner last night and we have another new family favorite from you. Thanks so much! I'm featuring this recipe as my blog post today. 🙂
Made this tonight, AMAZING!!! My husband and I loved it.. he said he can't wait for lunch tomorrow because he's going to eat the leftovers! 🙂
found this via pinterest! it looks amazing. i am definitely making this for dinner this week. could you suggest some nice sides? i like your (steamed?) asparagus, but my family is not into asparagus. any other suggestions? -i also might add, you made me laugh with your little comments and side bits. thank you for sharing!
Hi- Found this on pinterest and have tried unsuccessfully all week to find the cream in that flavor! Any suggestions on substitutions?
Thanks
Anonymous,
So sorry you have had trouble finding the cream cheese sauce. I would suggest using 1 envelope alfredo mix, about 1/4 C pesto and about 1/2 an 8 ounce package of cream cheese. Should work out pretty well for you. Good luck!
~Jamie
this is incredible!! you need to be on the Food Network!!!!!