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reposted from...

link to site http://jamiecooksitup.blogspot.com/2011/04/crispy-chicken-with-creamy-italian.html

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.

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!

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.

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!

PRINT RECIPE

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.