Crispy Chicken

• Meat

  • 3 Chicken breasts, large
  • 1 tsp Chicken bullion granules
  • 1 can Cream of chicken

• Produce

  • 1/4 tsp Garlic, granulated
  • 1/2 tsp Oregano

• Canned Goods

  • 1 cup Chicken broth

• Pasta & Grains

  • 1 12 oz package Farfalle noodles

• Baking & Spices

  • 3/4 cup Flour
  • 1 tsp Italian seasoning
  • 1/2 tsp Salt
  • 1/4 tsp Seasoned salt

• Oils & Vinegars

  • 6 tbsp Olive oil

• Bread & Baked Goods

  • 2 cups Panko bread crumbs

• Dairy

  • 1 tbsp Butter
  • 8 oz Cream cheese
  • 1 cup Milk

Found on lilluna.com

Ingredients

• 3 large chicken breasts
• 2-3 cups Panko bread crumbs
• ¾ cup flour
• ½ tsp salt
• ½ cup milk
• 6 TB olive oil
• 1 - 12 oz package farfalle noodles
• 8 oz cream cheese
• 1 tsp Italian seasoning
• ¼ tsp granulated garlic
• ½ tsp oregano
• ¼ tsp seasoned salt
• 1 tsp chicken bullion granules
• 1 TB butter
• 1 can cream of chicken
• 1 cup chicken broth
• ½ cup milk

Directions

• Combine ½ tsp salt and ¾ cup flour in a bowl/pie pan (we use the pie pan because its easy for dipping the breasts in) and set aside.
• Prepare for the breading process by putting the crumbs, flour and milk each into their separate bowls or pie/bread pans. Set aside.
• Place chicken in a gallon sized ziplock bag. Pound the chicken flat with a meat mallet. Remove chicken and slice each breast in half.
• Dip your chicken in the flour, covering all sides. Lay onto a small cookie sheet and set in freezer for about 5 minutes.
• Start cooking your pasta according to box directions.
• Place oil in skillet on medium heat.
• Remove chicken from the freezer and place into the bowl/pie pan of milk and then into the crumbs. Carefully add chicken to the oil and cook on both sides until golden brown (about 3-5 minutes each). Add more olive oil as needed.
• Reduce heat and cover pan. Let the chicken cook through for an additional 5-7 minutes, being careful not to burn bottoms.
• When your chicken has been cooked through, remove from heat, and cover with tin foil.
• In a small bowl, microwave 8 oz of cream cheese for 30 seconds. Add italian seasoning, garlic, oregano, salt and bullion and stir to combine.
• In your skillet, melt 1 TB butter. Add 1 can of cream of chicken, chicken broth, milk and seasoned cream cheese. Whisk over medium heat until it starts to bubble. Let cook for about 2 minutes. Pour noodles into sauce and mix until well coated.
• Cut your chicken into strips and place over your cooked pasta and sauce. ENJOY!