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
SAUCE:
1 (8 ounce) package cream cheese
1 tsp Italian seasoning
1/4 tsp granulated garlic
1/2 tsp oregano
1/4 tsp seasoned salt
1 tsp chicken bullion granules
1 Tb butter
2 (10 ounce) cans cream of chicken soup
1 C chicken broth (I used 1 C warm water + 1 tsp chicken bullion)
1/2 C milk
In a small food processor crush the corn flakes into crumbs.
Combine the salt and the flour. Stir to combine.
Place the flour, milk and crushed cornflakes each into their own separate pans or bowls. Loaf pans work well for this.
Place your chicken breasts in a gallon sized Ziploc bag and seal the top.
Pound the chicken flat with a meat mallet.
Take a pair of sharp kitchen scissors and cut each breast in half.
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 for about 5 minutes.
Start cooking your pasta.
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.
Add the olive oil to a hot skillet.
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. 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.
When your chicken has been cooked through remove it from the pan and place it on a plate. Cover with foil.
Grab 1 package cream cheese and place it in a small bowl. Pop it into the microwave for 30 seconds. Add 1 tsp Italian seasoning, 1/4 tsp granulated garlic, 1/2 tsp oregano, 1/4 tsp seasoned salt, 1 tsp chicken bullion granules. Stir to combine. Into your skillet place 1 tablespoon of butter and allow it to melt. Add 2 (10 ounce) cans cream of chicken soup, 1 C chicken broth (I used 1 C warm water + 1 tsp chicken bullion) and 1/2 C milk and the seasoned cream cheese. Whisk it well over medium high heat until it starts to bubble up. Let it cook for about 2 minutes. Slice your chicken into strips and serve over your cooked pasta and sauce. Garnish with chopped parsley if you choose.
* I use 1/2 c. flour
* I use 3 1/2 c. corn flakes
This was a hit with Derek!! I thought it was a little time consuming and dirtied every dish in the kitchen.
Start cooking your pasta.
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.
Add the olive oil to a hot skillet.
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. 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.
When your chicken has been cooked through remove it from the pan and place it on a plate. Cover with foil.
Grab 1 package cream cheese and place it in a small bowl. Pop it into the microwave for 30 seconds. Add 1 tsp Italian seasoning, 1/4 tsp granulated garlic, 1/2 tsp oregano, 1/4 tsp seasoned salt, 1 tsp chicken bullion granules. Stir to combine. Into your skillet place 1 tablespoon of butter and allow it to melt. Add 2 (10 ounce) cans cream of chicken soup, 1 C chicken broth (I used 1 C warm water + 1 tsp chicken bullion) and 1/2 C milk and the seasoned cream cheese. Whisk it well over medium high heat until it starts to bubble up. Let it cook for about 2 minutes. Slice your chicken into strips and serve over your cooked pasta and sauce. Garnish with chopped parsley if you choose.
* I use 1/2 c. flour
* I use 3 1/2 c. corn flakes
This was a hit with Derek!! I thought it was a little time consuming and dirtied every dish in the kitchen.
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