cooking with crystal: Crispy Chicken with Creamy Italian Sauce and Bowtie Pasta

I liked this recipe and I was wanting to try using that new Philadelphia Cooking Cream, so this was the perfect combination. I loved the use of the corn flakes to give the chicken a nice crunch, but it was different than panko or reagular breadcrumbs. It's also a recipe that relieves a lot of stress because you need to pound the cornflakes to a fine consistency, so just throw them in a bag and go to town punching them! Seriously, it gets out any anger :)

I really liked the texture of it all and served up with a little bread it was delicious!

Crispy Chicken with Creamy Italian Sauce and Bowtie Pasta

You will need:

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 Italian Cheese & Herb Flavor Philadelphia Cooking Cream

2 cans cream of chicken soup

1 C chicken broth

1/2 C milk

fresh parsley, chopped (optional)

To Make:

1. In a small food processor crush the corn flakes (or you can just put them in a bag and smash it with just about anything) until you make it into crumbs.

they will look like this when all smashed up!

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 on their own separate plate.

4. Place your chicken breasts in a gallon sized Ziploc bag and seal the top.

Pound the chicken flat with a meat mallet.

5. Then cut each breast in half and 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. Keep it in for about 5 minutes.

7. Start cooking your pasta.

8. Remove the chicken from the freezer and dredge each piece in the milkand 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.

12. When your chicken has been cooked through remove it from the pan and place it on a plate. Cover with 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.