CRISPY CHICKEN FRITTA OLIVE GARDEN RECIPES

Name: Copycat Olive Garden Parmesan Crusted Chicken
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2 serving(s)
Ingredients: 1 cup plain breadcrumbs; 2 tablespoons flour; 1/4 cup kraft parmesan cheese; 1 cup milk; 6 slices chicken breasts, 1/2 inch thick (chicken tenders); vegetable oil (frying); 2 cups dry bow tie pasta; 2 tablespoons butter; 3 tablespoons olive oil; 2 teaspoons crushed garlic; 1/2 cup white wine (Chablis); 1/4 cup water; 2 tablespoons flour; 3/4 cup half-and-half; 1/4 cup sour cream; 1/2 teaspoon salt; 1/8 teaspoon basil leaves; 3/4 cup mild asiago cheese (finely grated); 4 broccoli florets (lightly steamed); 2 white mushrooms (quartered lightly steamed); 1/4 teaspoon crushed red pepper flakes

COPYCAT OLIVE GARDEN PARMESAN CRUSTED CHICKEN RECIPE ...

Copycat Olive Garden Parmesan Crusted Chicken Recipe ... image

This does take a couple of extra steps, but it is worth it! From Copykat.com (http://www.copykat.com)

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 2 serving(s)

Number Of Ingredients 21

Ingredients

1 cup plain breadcrumbs
2 tablespoons flour
1/4 cup kraft parmesan cheese
1 cup milk
6 slices chicken breasts, 1/2 inch thick (chicken tenders)
vegetable oil (frying)
2 cups dry bow tie pasta
2 tablespoons butter
3 tablespoons olive oil
2 teaspoons crushed garlic
1/2 cup white wine (Chablis)
1/4 cup water
2 tablespoons flour
3/4 cup half-and-half
1/4 cup sour cream
1/2 teaspoon salt
1/8 teaspoon basil leaves
3/4 cup mild asiago cheese (finely grated)
4 broccoli florets (lightly steamed)
2 white mushrooms (quartered lightly steamed)
1/4 teaspoon crushed red pepper flakes

Steps:

Prepare pasta according to package directions.
Wash and drain chicken strips.
Mix breadcrumbs, flour, and Parmesan cheese together.
Place milk in dish for dipping.
Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs.
Place in fry pan in which oil has been heated and fry at medium to medium low temperature until golden.
Remove and drain chicken.
In a saucepan on medium heat, melt butter, add olive oil.
Whisk in flour until mixture is blended.
Quickly add garlic, water, and 1/2 teaspoon of salt stir well.
Add wine and blend.
Immediately add half and half and sour cream stir.
When mixture is smooth add grated cheese stir until melted.
Finally sprinkle fresh basil in the sauce and stir lightly and remove from heat.
Garnish: Place 2 cups pasta in individual a pasta dish.
Spoon about 1/2- 3/4 cup sauce over pasta, add broccoli and mushrooms.
Place Parmesan Chicken on pasta and sprinkle red crushed pepper and add grated Parmesan cheese if desired.

Nutrition Facts : Calories 1230.9, FatContent 60.4, SaturatedFatContent 25.8, CholesterolContent 107.1, SodiumContent 1406.1, CarbohydrateContent 128.7, FiberContent 5.8, SugarContent 7.9, ProteinContent 33.4

COPYCAT OLIVE GARDEN FRIED LASAGNA - JOLENE'S RECIPE JOURNAL

Copycat Olive Garden Fried Lasagna - Jolene's Recipe Journal image

Provided by Jolene's Recipe Journal

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Number Of Ingredients 12

Ingredients

32oz whole milk ricotta
2c shredded mozzarella
2 5oz containers shredded 3 cheese blend (I used Frigo Parmesan, Romano and Asiago- pulsed in food processor)
2 eggs, room temp
1T Italian seasoning (I like Penzey's Italian Herb Mix)
1 box lasagna noodles
2 eggs
8oz panko crumbs
1t Italian seasoning
Vegetable oil for frying
15 oz jar alfredo sauce, (I used Newman's Own)
15oz jar marinara (again, Newman's Own)

Steps:

Combine ricotta, mozzarella, 5oz Parm/Romano/Asiago blend, eggs and Italian seasoning. Set aside.
Boil noodles according to package directions. Drain and rinse with cool water. Cut off ribboned edges with a knife or pizza cutter.
Spread each noodle with the cheese mixture. Fold one end in about 2", then again. On the last fold, there should be a little extra, push that piece around the back. Place on baking sheet with the little tab facing down. Repeat with remaining noodles. (I got 16) Place baking sheet into freezer for 1 hour. Remove them 15 minutes before you will fry them.
In one shallow pan, beat eggs. In another, combine panko crumbs, half the second container of 3 cheese blend and Italian seasoning. Heat oil to 375. Dip lasagna bundles into the beaten egg and then coat with crumb mixture. Return to baking sheet and repeat with remaining bundles.
Fry 2 to 3 bundles at a time, until both sides are golden brown. Place on paper towels or a baking rack on a half sheet pan to drain. Keep warm in 200 degree oven if necessary.
To serve- heat alfredo and marinara sauces. Place 2 bundles on plate, and ladle a ribbon of alfredo sauce over the top. Repeat with the marinara. Sprinkle with 3 cheese blend and Italian seasoning, if desired.
Yield- Approximately 16 bundles. Serves 8.

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