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1
FLATTEN chicken breasts betwen 2 sheets of plastic wrap by pounding gently until chicken is approximately 1/2-inch thick.
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2
WHISK eggs and milk together in a flat-bottom bowl.
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3
MIX breadcrumbs, cheese, fresh parsley, Italian seasoning, garlic and pepper. Transfer to a flat plate.
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4
DREDGE chicken in flour, coating both sides. Dip chicken pieces in egg mixture, coating both sides. Dredge in breadcrumb mixture, coating completely on both sides. Set aside.
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5
MELT butter in sauce pan over medium heat.
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6
ADD minced garlic and saute for 1 minute. Add flour and stir until well-blended.
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7
ADD white wine, chicken broth, heavy cream and cheese. Bring to a boil. Reduce heat and simmer until mixture starts to thicken.
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8
ADD roasted garlic, pepper and salt. Stir until well blended.
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9
ADD tomatoes and spinach to sauce and allow to simmer over low heat for about 15 minutes, stiring frequently.
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10
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 165u00b0F.
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11
ADD cooked, drained tortellini pasta to sauce and blend well.
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12
TRANSFER chicken to a large platter and serve with hot, creamy tortellini.
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13
GARNISH with fresh parsley and lemon wedges.
