Crispy cornflake chicken with penne pasta
Ingredients:
2-3 chicken breast
Dredging:
5 Cups cornflakes
3/4 cup flour
1 tsp salt
1 tsp garlic powder
1/2 milk
6Tbsp olive oil
1 12oz package pasta -I used penne
Sauce:
1 7.5 oz container Philadelphia flavored cream cheese-I used garlic and herb
4Tbsp butter
3 Tbsp flour
2 Cups chicken broth -you can add more if you like a thinner sauce
1 cup heavy cream
Fresh parsley- chopped for garnish
1 tsp garlic powder
1 tsp pepper
1 tsp Italian seasoning mix
1 tsp chicken bouillon granules
Instructions:
In a small food processor crush the corn flakes into crumbs.
Add the 1 tsp salt and 1 tsp garlic powder to the 3/4 C flour. Stir to combine.
Place the flour, milk and crushed corn flakes each into their own separate pan.
Place your chicken breasts in a gallon sized Ziploc bag and seal the top.
Pound the chicken flat with a meat mallet.
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.
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
Warm cream cheese by placing it in a small bowl and popping it into the microwave for 30 seconds.
Into your skillet place 4 tablespoon of butter and allow it to melt, add 3 Tbsp flour and stir consistently for approx 3-4 to create a roux, add 2 C chicken broth, 1 C heavy cream, the cream cheese, and 1 tsp chicken bouillon granules. Whisk it well over medium heat until it starts to bubble up. Let it cook for about 2 minutes.
Add 1 tsp Italian seasoning, 1 tsp granulated garlic, 1 pepper tsp, tsp garlic powder, Stir to combine.
Slice your chicken into strips and serve over your cooked pasta and sauce. Garnish with chopped parsley if you choose.
Enjoy
