Breaded Chicken Breast with linguini
Ingredients
100g Plain Flour
2 Eggs (whisked)
Seasoning (salt and pepper)
220g free range Skinless Chicken breast (sliced in half)
100g grated parmesan
3 sprigs of fresh thyme (leafs only)
200g bread crumbs (I used panko)
200g linguini (Barilla)
12 asparagus (Blanched)
150g tomato, peeled and deseeded and cut into small cubes
1 lemon zest
100ml olive oil
Method
Place bread crumbs in bowl and add half the parmesan and fresh thyme and mix. Crack the eggs into a bowl and whisk with a fork. Place pain flour into a shallow bowl. Season chicken breasts, then Coat the chicken in, flour, egg wash then the bread crumbs. Place water in a large pot with salt and then bring to boil, cook asparagus once water is boiling, for about 90 seconds, set aside. Score the tomato on the top using the tip of your knife to make a x, then plunge into boiling water and blanch for 30 seconds, place in cold water for about 25 seconds, then peel, deseed and cut into cubes, also set aside. In the same pot add your linguini and follow cooking instructions. At this stage I would start to cook the chicken in a sauté pan, add oil and once hot place chicken and cook until a nice golden color appears on both sides. Once pasta is cooked drain water, then add tomato, asparagus, and remainder of parmesan cheese, lemon zest and also the rest of your fresh thyme. Season with freshly ground black pepper, you may add some olive oil if you wish, mix and divide into two plates. Place cooked chicken on top and serve.
Fruity yoghurt
Ingredients
400g plain yoghurt (large pot)
1 teaspoon of vanilla extract
1 small bag of maltesers (crushed)
170g raspberries (1 packet)
Method
Crush raspberries roughly with a fork in a bowl. Add yoghurt, vanilla extract and finally your crushed maltesers, then fold everything together (mix) Place in a glass and chill until ready to serve.
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