Thursday, August 15, 2013

What's Cookin' Good Lookin'?? Crispy Chicken with Herbed Cream Sauce

Ok, so this is one of my own concoctions from this past weekend. I had chicken breasts defrosted and needed to get crafty with a quick meal, and a little cream cheese came in handy to make the chicken and pasta spectacular!

So...
Crispy Chicken with Pasta and Pancetta Herbed Cream Sauce (sounds fancy, right??)

3-4 boneless, skinless chicken breasts
1 large egg
1 1/2 cups Italian-seasoned Panko bread crumbs
EVOO (Extra Virgin Olive Oil)
1 box of pasta (I used rotini)
8 oz softened cream cheese
About 1/4 cup chicken broth
1/4 tsp oregano
1/2 tsp dried basil
1/2 tsp onion powder
1/2 tsp minced garlic

Cook pasta.
In a pan, drizzle about 1 Tbsp of olive oil and heat on medium.
Scramble the egg in a bowl. In a separate bowl, pour breadcrumbs. Dip chicken breast in egg, then coat generously with breadcrumbs.
When the pan is hot, add coated chicken breasts and cook evenly on both sides so that the chicken is fully cooked in the center, and the coating turns a nice, golden, toasted brown. Remove the chicken from the pan and set aside. 

Turn down the heat to low-medium (I have a gas stove, so I set it to about 4 for this). Throw in pancetta and let cook for 1-2 minutes. Add cream cheese to the pan and allow to soften a bit more. Then add herbs and seasonings and mix well. Slowly add chicken broth to the mixture, to create a creamy, saucy texture. Let the sauce cook for a few minutes, until hot, well mixed and creamy.

On a plate, top pasta and chicken with sauce (you can serve side by side, or slice the chicken and serve on top of pasta) and a little asiago or Parmesan cheese.

(Side note: If you want to cheat on making the sauce, you can use the Philadelphia cooking cream instead, just add a little broth to make it saucy)


Yum! Enjoy!

Much love,
V



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