Cooking Index - Cooking Recipes & IdeasCrispy Chicken With Linguine And Fresh Herb Pesto Recipe - Cooking Index

Crispy Chicken With Linguine And Fresh Herb Pesto

Type: Chicken, Pasta, Poultry
Courses: Main Course
Serves: 4 people

Recipe Ingredients

1/4 cup 59mlOlive oil - plus
1 tablespoon 15mlOlive oil - divided
  Salt - as needed
1/2 lb 227g / 8ozLinguine
1/4 cup 59mlPine nuts
1 teaspoon 5mlMinced garlic
1/4 cup 36g / 1.3ozCoarsely-chopped fresh mint
1/4 cup 36g / 1.3ozCoarsely-chopped chives
1/4 cup 36g / 1.3ozCoarsely-chopped fresh dill
1/4 cup 36g / 1.3ozCoarsely-chopped fresh basil
1/2 cup 73g / 2.6ozCoarsely-chopped fresh chervil
  Freshly-ground black pepper - to taste
1/4 cup 59mlPlain yogurt
1 cup 237mlVegetable oil - for frying
1/2 cup 31g / 1.1ozFlour
1   Egg
2 tablespoons 30mlWater
1 cup 146g / 5.1ozPanko (Japanese breadcrumbs)
  = (available at Asian markets)
2   Boneless skinless chicken breasts - 1/2 lb total

Recipe Instructions

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.

This recipe yields 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.

The Los Angeles Times, 06-26-2002


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