I tried a new recipe from another chef and changed some ingredients because sometimes we don't have the ingredients available in our store or in our fridge and one can be lazy to go out, so I just used what I have and matched it as close as I could. Here we are: Crusted Chicken Breast with Sun-dried Tomato Pasta.Crusted Chicken Breast:
2 chicken breasts
50 gram of flour (enough to use for dusting the chicken)
1 egg (put 1 tbsp of water and mix it)
20 gr of pine nuts (you can replace it with sunflower seeds)
20 gr of almonds
20 gr of cashew nuts ( I replaced it with hazeluts)
1 tbs of oregano
Salt
Pepper
Sun-dried Tomato Pasta:
50 gr linguini
1 mid-sized onion (chopped)
4 cloves of garlic (sliced)
50 gr of sun-dried tomato (blended)
5 pieces of cherry tomato (cut in halves lengthwise)
4 tbsp of olive oil
Salt
Pepper
Method for Crusted Chicken Breasts:
1. Mix all the nuts and lightly blend or chop them together. Set a side.
2. Season the chicken with salt, pepper, and oregano, dust with flour, dip in the egg and then dip the chicken in the mixture of nuts and cover it with plastic and put it in the chiller.
3. While you put it in the chiller, pre-heat the oven at 180C and arrange an oven rack in the center of the oven.
4. After 10 minutes or so, take out the chicken and place it inside the oven bake for about 20 minutes until the chicken cooked.
Method for Sun-dried Tomato Pasta:
1. Boil water, add some salt and oil, when the water is boiling, add the linguini pasta and cook for about 8-10minutes, stirring occasionally. Drain the pasta and transfer to the bowl.
2. Heat oil in the pan, fry the onion and garlic until golden brown, then add the sun-dried tomato blend.
3. Then add the cherry tomatoes, salt, pepper, and cooked linguini pasta and stir for a few seconds.
4. Put the pasta on the plate and place the crusted chicken breasts by its side.
Note: you can add to this dish some vegetables like asparagus and broccoli.
Enjoy your cooking!
Geniet van het koken!
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