Chicken Riggies

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.

4: Add in the butter and stir until melted.

5: Pour the sauce over the cooked pasta and stir until fully coated.

6: Slice the chicken cutlets, place on top, sprinkle with cheese and enjoy.

7: Season the chicken with the Gibsons seasoning blend.

8: Add half and half to coat and mix well.

9: Mix panko, breadcrumbs, cheese, and seasonings in a separate bowl.

10: Take a coated chicken breast and press each side of the chicken into the breadcrumb mixture. Repeat until all are breaded.

11: Heat up a pan with olive oil and butter.

12: Add chicken, two at a time to the pan and fry until golden brown on each side, flipping once.

13: Remove from the pan and drain on a plate lined with a paper towel.

14: Season with a sprinkle of salt and set aside until ready to serve on pasta.