Wednesday, May 16, 2012

Parmasian Chicken with Pesto Linguine

This recipe was shown to me by cousin while I was in FL. Since I love the taste she showed me how to make it. This meal really brings me back to the times where I would stay in FL over the summer. I hope u can enjoy the meal as much as I did.

Pesto Linguine
a pack of linguine
2 cups of Basil leaves
3 garlic cloves
1/3 cup of cream cheese
3 tablespoons of parmasian cheese
3 tablespoons of olive oil (additional for pasta)
1 teaspoon of pepper
salt to taste (additional for the pasta)

Parmasian Chicken 
4 prepared chicken breasts (can be marinated or just salted)
2 eggs
1/3 cup of milk
2 cups of Panko breading
1/3 of parmasian
vegetable oil for frying
pepper to taste

In large pot bring water to a boil. Add salt and olive oil for taste. Add pasta for about 15 minutes or until al dente (reserve the water after boiling the pasta). 

In a blender add basil, garlic, cream cheese, parmasian, olive oil, pepper, and the water reserved from the boiling pasta. Blend until shredded and then add salt to taste.

Strain the pasta and then mix with the sauce. Add more parmasian to desired taste.

Heat a skillet with the vegetable oil on high.

In a bowl whisk the eggs, milk, and pepper. On a different plated mix the panko and parmasian. Take the chicken breast, dip it in the egg mixture, and then into the bread mixture. Place into the hot pan and   repeat with the rest of the chicken breasts. Lower down to medium heat. Flip the chicken after 5 minutes and allow it to cook on the other side.

 if everything is done correctly the end product should look like this. have fun and enjoy.

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