(NAPSA)—If you love Italian food, you have a new opportunity to learn more about preparing delicious Italian dishes thanks to a recently released on-demand video tutorial. Inspired by Olive Garden’s Culinary Institute of Tuscany, the recipe for Chicken Milaneseis featured in the tutorial led by Sr. Executive Chef Paolo Lafata. The dish is comprised of panseared chicken breasts crusted with Italian-herbed bread crumbs and served with Asiago-filled tortelloni tossed with spinach in a garlic cream sauce. It can be enjoyed in restaurants for a limited time or prepared alongside Lafata in your kitchen by visiting www.olivegarden.com/recipes/ demonstrations. Visitors to www.olivegarden.com can also register to win their own Chicken Milanese Recipe Serves 4 Prep time: 30 min Cook time: 25 min Ingredients Sauce & pasta: /2 cup butter, unsalted 4 garlic cloves, minced (or 1 Tbsp) 1 cup white wine Ys cup all-purpose flour 1 cup chicken broth 1 cup heavy cream 1 cup Parmesan cheese, grated Ys tsp black pepper,to taste Ys tsp salt 8 cherry tomatoes, halved 4 cup spinach, chopped 8 roasted garlic cloves, minced (or 4 Tbsp) 1 20-0z package tortelloni (or tortellini), cooked according to package directions Chicken: 4 boneless, skinless chicken breasts /2 cup flour 3 large eggs AL Chicken Milanese features pan-seared chicken breasts crusted with Italian-herbed bread crumbs, served with Asiago-filled tortellini. culinary inspiration tour by entering Olive Garden’s Sweepstakes. The trip includes an eight-day guided trip for two to Rome, Florence and Olive Garden’s Culinary Institute of Tus- cany (CIT). Located in a restored 11th-century village in Castellina in Chianti, the CIT provides inspiration for the restaurant’s menu and a training for managers and team members. , cup milk 1 cup panko bread crumbs 42 cup Parmesancheese, grated 3 tsp fresh parsley, chopped 1% tsp Italian seasoning 1 Thsp garlic, chopped 4s tsp black pepper 4 Tbsp extra-virgin oliveoil 4 lemon wedges 6. Melt butter in saucepan over medium heat. 7. Add minced garlic and saut for one minute. Add flour andstir until well blended. 8. Add white wine, chicken broth, heavy cream andcheese. Bring to a boil. Reduce heat Instructions 1. Flatten chicken breasts between two sheets of plastic wrap by pounding gently until chicken is approximately //:” thick. 2. Whisk eggs and milk togetherin a flat-bottom bowl. 3. Mix bread crumbs, cheese, fresh parsley, Italian seasoning, garlic and pepper. Transferto a flat plate. 4, Dredge chicken in flour, coating both sides. Dip chicken pieces in egg mixture, coating both sides. Dredge in bread crumb mixture, coating completely on both sides. 5. Set chicken aside while preparing pasta and sauce. and simmer until mixture starts to thicken. 9. Add roasted garlic, pepper and salt. Stir until well blended. 10. Add tomatoes and spinach to sauce and allow to simmer over low heat for about 5 minutes,stirring frequently. 11. Heat olive oil in frying pan over medium-high heat. Add breaded chicken to pan and cook until both sides are golden brown and internal temperature reaches 165F. 12. Add cooked, drained tortelloni pasta to sauce and blend well. 13. Transfer chicken to a large platter and serve with hot, creamytortelloni. 14. Garnish with fresh pars- ley and lemon wedges.
