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Ингредиенты
- 1/4 c. extra virgin olive oil plus
- 1 Tbsp. extra virgin olive oil divided Salt as needed
- 1/2 lb linguine
- 1/4 c. pine nuts
- 1 tsp chopped garlic
- 1/4 c. coarsely-minced fresh mint
- 1/4 c. coarsely-minced chives
- 1/4 c. coarsely-minced fresh dill
- 1/4 c. coarsely-minced fresh basil
- 1/2 c. coarsely-minced fresh chervil Freshly-grnd black pepper to taste
- 1/4 c. plain yogurt
- 1 c. vegetable oil for frying
- 1/2 c. flour
- 1 x egg
- 2 Tbsp. water
- 1 c. panko (Japanese breadcrumbs) (available at Asian markets)
- 2 x boneless skinless chicken breasts 1/2 lb total
Инструкции
- Fill a large pot three-fourths full with water. Add in 1 Tbsp. of extra virgin olive oil and salt to taste and bring to a boil over high heat. Add in the linguine, stir and cook till al dente, about 11 min. Drain.
- While the water comes to a boil, place the pine nuts, garlic, mint, chives, dill, basil and chervil in the work bowl of a food processor. Turn the motor on and slowly add in the remaining 1/4 c. of extra virgin olive oil. Add in 1/4 tsp. of salt and 1/4 tsp. of pepper. Process till a smooth paste is formed, stopping occasionally to scrape down the sides with a spatula. Add in the yogurt and mix well. Set the pesto aside.
- Heat a large skillet over medium-high heat. Add in the oil and heat to 350 degrees.
- Meanwhile, place the flour in a bowl. In another bowl, lightly beat together the egg and water. Place the panko in a third bowl.
- Carefully lb. each chicken breast between 2 pcs of plastic wrap with the smooth side of a meat mallet till about 1/2-inch thick. Season both sides of the breasts with salt and pepper.
- Dip each breast in flour, then the egg mix, then the panko. Carefully place the chicken into the warm oil. Cook till golden, about 3 to 5 min on each side.
- To serve, mix about 1/2 c. of the herb pesto with the warm linguine. Place on a serving platter. Cut the chicken breasts into 1/2-inch slices with a sharp knife. Fan out on top of the linguine. Top the chicken with more of the herb pesto.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 234g | |
| Recipe makes 4 servings | |
| Calories 1100 | |
| Calories from Fat 706 | 64% |
| Total Fat 80.14g | 100% |
| Saturated Fat 7.95g | 32% |
| Trans Fat 1.41g | |
| Cholesterol 62mg | 21% |
| Sodium 240mg | 10% |
| Potassium 335mg | 10% |
| Total Carbs 75.55g | 20% |
| Dietary Fiber 3.7g | 12% |
| Sugars 4.27g | 3% |
| Protein 20.78g | 33% |
