Let’s Panko That Crunchy Chicken
When a chicken breast is pounded and breaded, it fries quickly and is deliciously moist. In this recipe, the chicken is breaded with panko, Japanese bread crumbs that stay light and crunchy after frying.
The chicken is served with a fresh herb pesto, a variation on traditional basil pesto. It’s perfect for warmer weather.
If you have time, slice some ripe heirloom tomatoes along with a red onion for a side dish, and you have an easy dinner that tastes like summer.
Place mats and napkins from Sur la Table stores.
Look for panko at Asian markets.
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Crispy Chicken With Linguine and Fresh Herb Pesto
Active Work and Total Preparation Time: 25 minutes
1/4 cup plus 1 tablespoon olive oil, divided
Salt
1/2 pound linguine
1/4 cup pine nuts
1 teaspoon minced garlic
1/4 cup coarsely chopped fresh mint
1/4 cup coarsely chopped chives
1/4 cup coarsely chopped fresh dill
1/4 cup coarsely chopped fresh basil
1/2 cup coarsely chopped fresh chervil
Freshly ground pepper
1/4 cup plain yogurt
1 cup vegetable oil, for frying
1/2 cup flour
1 egg
2 tablespoons water
1 cup panko
2 boneless, skinless chicken breasts, about 1/2 pound total
Fill a large pot three-fourths full with water. Add 1 tablespoon of olive oil and salt to taste and bring to a boil over high heat. Add the linguine, stir and cook until al dente, about 11 minutes. 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 the remaining 1/4 cup of olive oil. Add 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Process until a smooth paste is formed, stopping occasionally to scrape down the sides with a spatula. Add the yogurt and mix well. Set the pesto aside.
Heat a large skillet over medium-high heat. Add 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 pound each chicken breast between 2 pieces of plastic wrap with the smooth side of a meat mallet until about 1/2 inch thick. Season both sides of the breasts with salt and pepper. Dip each breast in flour, then the egg mixture, then the panko. Carefully place the chicken into the hot oil. Cook until golden brown, about 3 to 5 minutes on each side.
To serve, mix about 1/2 cup of the herb pesto with the hot 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.
4 servings. Each serving: 541 calories; 159 mg sodium; 102 mg cholesterol; 36 grams fat; 5 grams saturated fat; 28 grams carbohydrates; 26 grams protein; 1.81 grams fiber.
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MENU
Crispy Chicken With Linguine and Fresh Herb Pesto
Tomato and Red Onion Slices
Crusty Bread
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STAPLES
Egg
Flour
Garlic
Olive oil
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SHOPPING LIST
Basil
Crusty bread
Chervil
2 boneless, skinless chicken breasts
Chives
Dill
1/2 pound linguine
Mint
Panko bread crumbs
Pine nuts
Red onion
Tomatoes
Plain yogurt
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GAME PLAN
25 minutes before: Bring water to boil. Chop basil, chervil, chives, dill and mint. Mince garlic.
20 minutes before: Make pesto.
15 minutes before: Pound chicken, bread and fry.
5 minutes before: Slice chicken; arrange on top of linguine and pesto.