I stumbled across this amazing chicken dish on Pinterest. When I say amazing I mean lick the plate and have thirds kind of amazing. I made a couple of adaptions to the chicken but this beautiful summertime sauce originally came from Menu Musings. This dish embodies summer with bright red cherry tomatoes and fresh basil. I lightly breaded and sauted thin sliced chicken breast in olive oil. The olive oil is then used as the base for the sauce. I paired this dish with fresh homemade rosemary Italian bread (recipe to come in another post) and music from good Ol’ Blue Eyes, Frank Sinatra.
Cook’s Note: I used thin chicken breasts in this recipe, but regular chicken breasts pounded out thin can be easily used in exchange. Another tip, when I bread chicken I like to use a mixture of Panko and breadcrumbs. The Panko will give a nice crunchy crust to your chicken. But sometimes Panko can fall off or doesn’t cover the chicken completely, this is where the breadcrumbs come in. Breadcrumbs have a finer texture and will create a better coverage for your chicken. Finally, I used fettuccine as my pasta because it is what I had on hand, but this dish would be great with really any type of pasta, or even without pasta replacing it with a green salad instead.
4 to 6 thin sliced chicken breasts
2/3 cup Panko
2/3 cup Italian style breadcrumbs
2/3 cup flour
salt and pepper
1 cup milk
1/4 cup olive oil
2 cups roughly chopped cherry tomatoes
1/2 cup fresh basil, chopped
2 cloves of garlic, minced
4 Tbsp. butter
box of pasta (your choice)
Chop your tomatoes and basil and set aside. Combine the Panko and breadcrumbs into a shallow bowl and set aside. Whisk the milk and egg in another shallow bowl; and finally put the flour and salt and pepper (to taste) into a third shallow bowl.
Take the first chicken breast dredge in the flour, then into the milk mixture and then into the bread crumb mixture. After the chicken is covered in breadcrumbs place on a plate to rest. Repeat the following steps until all of your chicken breasts are covered in breadcrumbs. While breading your chicken heat your olive oil in a large saute pan on medium heat. And in a large pot start the water for your pasta.
Once your olive oil is heated place the chicken breasts into the oil. Working in batches, cook the chicken for four to five minutes each side. Place the cooked chicken on a clean plate while you prepare the sauce. Keep the heat set at medium and in the same pan add the fresh tomatoes and basil. Stir the tomatoes and basil around for a minute and then add the garlic. Saute the garlic for 30 seconds and then add in the butter. Give the sauce a good stir. Transfer the chicken back to the pan with the sauce. Lower the heat to medium low and cover for a few minutes while you cook the pasta. Covering the chicken and lowering the heat will allow everything to meld and for your sauce to not reduce.
Once the pasta is cooked according to the package, drain and divide among plates. Top the pasta with a chicken breast and tomato basil sauce.
I hope you enjoy this wonderful summer dish as much as we did!
Mangiamo! (Let’s Eat)