Crispy Chicken with Italian Sauce and Bowtie Noodles (NEW and IMPROVED)

Ingredient :
CHICKEN:

• 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 (8 ounce) package cream cheese
• 1 tsp Italian seasoning
• 1/4 tsp granulated garlic
• 1/2 tsp oregano
• 1/4 tsp seasoned salt
• 1 tsp chicken bullion granules
• 1 Tb butter
• 2 (10 ounce) cans cream of chicken soup
• 1 C chicken broth (I used 1 C warm water + 1 tsp chicken bullion)
• 1/2 C milk

Instruction :

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 corn flakes 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.
5. 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. 
6. Take a pair of sharp kitchen scissors and cut each breast in half.
7. Dredge the chicken in the flour. Be sure it gets covered on both sides.
8. 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.
9. Start cooking your pasta.
10. Remove the chicken from the freezer and dredge each piece in the milk

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