Chicken Linguine Recipe

Make a sumptuous Italian-style chicken Parmesan with pasta. Chicken Parmesan is a crispy chicken breast made from a mixture of bread crumbs, grated parmesan, and spices. Bake them in the oven and serve with the linguine pasta in tomato sauce. For breading chicken, use Japanese panko rusks, large and airy. With them, the crust will be especially crispy and less greasy. And the chicken breast inside will be very juicy. Great for a family Sunday lunch.

Ingredients

• 2 boneless, skinless chicken breasts
• 340 g linguine pastes
• 1 can (800g) canned whole and peeled San Marzano tomatoes
• 1 tbsp olive oil + extra to drizzle
• 60 gr. diced bacon
• 1 medium shallot, finely chopped
• 1 tbsp tomato paste
• 1 teaspoon + a pinch of red pepper flakes
• 0.5 tablespoon. dry white wine
• 1 tbsp fresh oregano leaves
• 0.5 tablespoon. premium flour
• 2 large eggs, lightly beaten
• 0.5 tablespoon. panko breadcrumbs
• 0.5 tablespoon. grated parmesan
• 1 tbsp Italian seasoning
• 1/4 Art. torn fresh basil leaves

Instructions

1. Grind the tomatoes in a blender or food processor until small, but not smooth.
2. In a large saucepan, bring salted water to a boil. Preheat oven to 220 ° C.
3. In a cauldron or large saucepan, heat the olive oil over medium heat. Add bacon and cook, stirring frequently, until golden brown, about 10 minutes. Add the shallots and stir-fry until tender, about 2 minutes. Add tomato paste and 1 teaspoon. paprika and fry, stirring occasionally, for 30 seconds, then pour in the wine and simmer until it has evaporated by about half. Add tomatoes and oregano and increase heat to medium-high. Bring to a boil, then reduce heat slightly and simmer until all flavors are combined for about 10 minutes; salt to taste.
4. Line a baking sheet with parchment paper and set it aside. Pour flour into a shallow bowl, add salt and pepper. Pour the beaten eggs into another shallow bowl and season with salt and pepper. In a third bowl, combine the bread crumbs, parmesan, Italian seasoning, a pinch of red pepper, some salt, and black pepper. Dip the chicken in flour and shake off the excess.
5. Dip in the egg mixture and roll well in breadcrumbs. Place the breasts on the prepared baking sheet and sprinkle with cooking spray. Bake until tender and golden brown, 30-35 minutes.
6. Put the linguine in boiling water and boil according to the recommendation on the package; drain the water. Add the linguini to the saucepan and stir to coat completely. Cut the chicken into slices.
7. Подавайте пасту с курицей, сбрызнув оливковым маслом и посыпав листьями базилика.