Pine Nut Chicken

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Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4 servings
Calories: 734kcal

Ingredients

  • 16 oz Chicken breast boneless skinless butterflied into even breast pieces
  • 1 cup Panko breadcrumbs
  • 1/2 cup Pine nuts chopped into small pieces
  • 4 tbsp Parmesan cheese grated
  • 1 1/4 tsp Paprika
  • 2 tbsp Fresh parsley chopped
  • 1/2 tsp Garlic powder
  • 1 cup All-purpose flour
  • 2 Eggs scrambled
  • 1 cup Extra-virgin olive oil
  • 8 oz Rigatoni pasta or pasta of your choice
  • 15 leaves Fresh basil
  • 3 cloves Garlic
  • 1/4 cup Chicken broth
  • 1/4 loaf Crusty bread sliced

Instructions

  • Season the chicken on both sides with salt and pepper.
  • In a bowl combine the panko breadcrumbs, pine nuts, half of the parmesan cheese, paprika, parsley, and garlic powder.
  • Dip the chicken into the flour, then into the egg, and finally coat very well with the breadcrumb pine nut mixture.
  • Heat 1/2 of the oil In a nonstick pan on medium heat. Fry the chicken on both sides until golden brown and an internal temperature of 160 degrees in reached using a thermometer. Set aside on a paper towel lined plate to drain off the excess oil.
  • While the chicken is cooking; In a boiling pot of salted water cook the pasta according to the instruction on the package. Drain well.
  • In the meantime: In a food processor or blender add the basil, garlic, chicken broth, the remaining parmesan cheese and oil. Blend until smooth. Season with salt and pepper to taste.
  • Toss the pasta with the sauce and serve with the chicken and crusty bread.

Nutrition

Calories: 734kcal | Carbohydrates: 81g | Protein: 44g | Fat: 25g | Saturated Fat: 4g | Cholesterol: 158mg | Sodium: 413mg | Potassium: 788mg | Fiber: 4g | Sugar: 3g | Vitamin A: 805IU | Vitamin C: 6mg | Calcium: 134mg | Iron: 5mg

Pine Nut Chicken

No ratings yet
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 734 kcal

Ingredients
  

  • 16 oz Chicken breast boneless skinless butterflied into even breast pieces
  • 1 cup Panko breadcrumbs
  • 1/2 cup Pine nuts chopped into small pieces
  • 4 tbsp Parmesan cheese grated
  • 1 1/4 tsp Paprika
  • 2 tbsp Fresh parsley chopped
  • 1/2 tsp Garlic powder
  • 1 cup All-purpose flour
  • 2 Eggs scrambled
  • 1 cup Extra-virgin olive oil
  • 8 oz Rigatoni pasta or pasta of your choice
  • 15 leaves Fresh basil
  • 3 cloves Garlic
  • 1/4 cup Chicken broth
  • 1/4 loaf Crusty bread sliced

Instructions
 

  • Season the chicken on both sides with salt and pepper.
  • In a bowl combine the panko breadcrumbs, pine nuts, half of the parmesan cheese, paprika, parsley, and garlic powder.
  • Dip the chicken into the flour, then into the egg, and finally coat very well with the breadcrumb pine nut mixture.
  • Heat 1/2 of the oil In a nonstick pan on medium heat. Fry the chicken on both sides until golden brown and an internal temperature of 160 degrees in reached using a thermometer. Set aside on a paper towel lined plate to drain off the excess oil.
  • While the chicken is cooking; In a boiling pot of salted water cook the pasta according to the instruction on the package. Drain well.
  • In the meantime: In a food processor or blender add the basil, garlic, chicken broth, the remaining parmesan cheese and oil. Blend until smooth. Season with salt and pepper to taste.
  • Toss the pasta with the sauce and serve with the chicken and crusty bread.

Nutrition

Calories: 734kcalCarbohydrates: 81gProtein: 44gFat: 25gSaturated Fat: 4gCholesterol: 158mgSodium: 413mgPotassium: 788mgFiber: 4gSugar: 3gVitamin A: 805IUVitamin C: 6mgCalcium: 134mgIron: 5mg
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