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1/2 cup butter, unsalted
4 garlic
cloves, minced
1 cup white wine
1/4 cup all-purpose flour
1
cup chicken broth
1 cup heavy
cream
1 cup Parmesan cheese, grated
1/4
teaspoon black pepper, to taste
1/2 teaspoon salt
8 cherry
tomatoes, halved
1/4 cup
spinach, chopped
8 roasted garlic cloves,
minced
1
20-ounce package tortelloni or tortellini, cooked
according to package directions
Chicken:
4
boneless, skinless chicken breasts
1/2 cup flour
3 large eggs
1/4
cup milk
1 cup panko breadcrumbs
1/2 cup Parmesan cheese, grated
3
teaspoons fresh parsley, chopped
1 1/2 teaspoons Italian seasoning
1
tablespoon garlic chopped
1/4 teaspoon
black pepper
4 tablespoons
extra-virgin olive oil
4 lemon wedges
Flatten chicken breasts between two sheets of plastic wrap by
pounding gently until chicken is approximately 1/2 inch thick. Whisk
eggs and milk together in a flat-bottom bowl. Mix breadcrumbs, cheese,
fresh parsley, Italian seasoning, garlic and pepper. Transfer to a flat
plate. 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. Set aside. Melt butter in
sauce pan over medium heat. Add minced garlic and saute for one minute.
Add flour and stir well until well-blended. Add white wine, chicken
broth, heavy cream and cheese. Bring to a boil. Reduce heat and simmer
until mixture starts to thicken. Add roasted garlic, pepper and salt.
Stir until well blended. Add tomatoes and spinach to sauce and allow to
simmer over low heat for about five minutes, stirring frequently.
Heat
olive oil in skillet over medium-heat. Add breaded chicken to pan and
cook until both sides are golden brown and internal temperature reaches
165 F. Add cooked, drained tortelloni pasta to sauce and blend well.
Transfer chicken to a large platter and serve with hot, creamy
tortelloni. Garnish with fresh parsley and lemon wedges.