What we used:
- 2 boneless & skinless chicken breasts, pounded flat
- White wine, for myself & The Mister….oh, and for deglazing the pan
For the coating:
- 1/2 cup Progresso bread crumbs
- 1/4 cup Boar’s Head grated Parmesan ( or any brand you prefer)
- 1 tablespoon Tuscan seasoning
For the pasta:
- 10 oz angel hair pasta, cooked according to package directions
- 3 small Roma tomatoes, seeds removed and diced
- Fresh basil, a chiffonade (special for Jane!)
- A sprinkle or two of Tuscan seasoning
- 1 tablespoon Delallo chopped garlic
- 1/2 teaspoon red chili flakes
- 1/2 teaspoon Gourmet Garden basil paste
- Bertolli Classico olive oil
While I prepped the chicken, The Mister infused the oil that will be tossed with the angel hair pasta.
Into a small skillet add the Delallo chopped garlic, the sprinkle or two of Tuscan seasoning, red chili flakes, Gourmet Garden basil paste and olive oil. Turn the heat on very low for 5 minutes.
Lay the chicken on a cutting board and using a sharp knife, clean the chicken breast removing and discarding any icky bits.
Wrap the chicken in a piece of plastic wrap and pound it flat. Do the same for the other piece of chicken.
In a gallon Ziploc bag, pour the ingredients listed above under Coating and mix well. Place one flattened chicken breast at a time into the bag, seal it and shake to coat the chicken well. Remove the chicken, shake off any excess coating and set aside.
Preheat a heavy skillet on medium-high heat. Add approximately a tablespoon or two of olive oil. Carefully place the chicken in the skillet and cook thoroughly, 5 minutes or so on each side.
Once the chicken is cooked, remove from the pan and set aside.
Using whatever white wine you have on hand, get ready to deglaze the pan. Pour some wine into a glass and take a sip or two while you prepare yourself for this step.
Ready? Turn the heat back on under the skillet and add several splashes of the wine and scrape those browned bits up.
Next add the infused oil. Looks good.
To this pan, add the cooked and drained angel hair pasta and toss. Add the Roma tomatoes and fresh basil. Toss well.
Serve with a glass of that white wine.
looks good! i can make this for lunch 🙂
It is pretty quick to fix!
Mrs. Beans.. you make THE best chiffonade.
This whole dish looks w-o-n-d-e-r-f-u-l. Even the garnish is perfect. ..Definitely on my ‘to do’ list! And who knows.. I may even run into Jabba at the supermarket.
You’re the BEST. We want to see more.
JAAAANE!!! Come to dinner!
That looks like WAY more than a tablespoon of chopped garlic there Mrs. B. …
and I LIKE IT!!!
But where’s the bread? https://mykitcheninthemiddleofthedesert.wordpress.com/2014/12/17/its-cold-outside-lets-make-bread/
Mangiamo!
It’s one of those heaping tablespoons!
Oh my, your bread looks ONO! I bet the house smelled amazing.