Chicken Riggies 1 6 oz can of tomato paste 2 cloves of garlic, grated 1 cup of heavy whipping cream 1/2 cup freshly grated parmesan cheese Gibson’s seasoning 2 tbs butter Pasta Olive oil Breaded Chicken Cutlets: 1 lb thinly sliced chicken breast 1/3 cup half and half or heavy whipping cream 1/2 cup panko bread crumbs 1/2 cup Italian bread crumbs 1/2 cup grated parmesan cheese, plus more for garnish 1 cup olive oil 4 tablespoons butter Gibsons Seasoning Blend To make the sauce: 1. Heat a pan with olive oil, add grated garlic and stir for 1 minute. 2. Add tomato paste and seasonings and stir until well combined. 3. Turn down the heat to low, add in heavy cream, stir and let simmer for 15 minutes, stirring occasionally. Then, add in the butter and stir until melted. 4. Pour the sauce over the cooked pasta and stir until fully coated. 5. Slice the chicken cutlets, place ontop, sprinkle with cheese and enjoy! To make the chicken: 1. Season the chicken with the @gibsonssteakshop blend. Add half and half to coat and mix well. 2. Mix panko, breadcrumbs, cheese, and seasonings in a separate bowl. 3. Take a coated chicken breast and press each side of the chicken into the breadcrumb mixture. Repeat until all are breaded. 4. Heat up a pan with olive oil and butter. 5. Add chicken, two at a time to the pan and fry until golden brown on each side, flipping once. 6. Remove from the pan and drain on a plate lined with a paper towel. 7. Season with a sprinkle of salt. Set aside until ready to serve on pasta. LTKVideo LTKhome