Photograph by T. Mike Fletcher
For 4 servings:
4–6 ounce chicken breast halves, well cleaned
2/3 cup flour
1 teaspoon salt
1 teaspoon pepper
2 eggs, well beaten
½ cup sharp asiago cheese
1 cup dry, plain breadcrumbs
¼ cup vegetable oil
Preheat oven to 350 degrees. Line a baking sheet with parchment or with foil, dull side up.
Combine the flour, salt and pepper; place in a shallow bowl or on a plate.
Beat the eggs until no whites show; place in a bowl.
Cut the asiago into small chunks. Place in a food processor fitted with the steel blade. Process until very finely grated. Combine with the breadcrumbs. Place in a shallow bowl or on a plate. Line the plates and bowls up as follows: Flour on the left, egg in middle and breadcrumb mixture to the right. Dredge one chicken breast in flour, shaking off excess. Dip each side of the chicken in the egg, covering completely so no flour shows. Lastly, dredge in breadcrumb mixture and place on waxed paper. Continue until all the chicken has been coated in this manner.
Heat the vegetable oil in a non-stick pan until very hot but not smoking. Place the chicken in the pan—they should sizzle. Cook to a golden brown on one side and turn to brown on the other side. Place on the prepared pan and bake for about 13 to 15 minutes. Serve immediately or place in refrigerator for 20 to 25 minutes. These may also be frozen very successfully.
Fettuccine with Red Peppers and Pecans
½ cup diced pecans, toasted
½ pound fettuccine
7 tablespoons butter, divided
4 ounces mushrooms, sliced
½ of a large red pepper, sliced
½ cup green onions, green and white parts, sliced
2 cloves garlic, minced
4 tablespoons flour
1 ½ cups broth
1 ¼ cups half and half
3 tablespoons white wine
1 teaspoon salt
½ teaspoon white pepper
1/8 teaspoon cayenne pepper
Preheat oven to 350 degrees. Spread pecans in a single layer on a baking sheet. Bake 5 to 7 minutes until toasted. Set aside.
Bring to a boil a large pan of salted water. Cook fettuccine 8 to 10 minutes until al dente. Drain and rinse. Set aside.
Melt 3 tablespoons butter in a sauté pan. Add the mushrooms and red peppers and sauté until the peppers are fairly crisp. Add the onions and garlic; sauté until peppers are just softening. Remove the mixture from the pan, leaving any juices.
Melt the remaining 4 tablespoons of butter; add the flour. Whisk until completely mixed. Add the broth, wine and half and half all at once. Bring to a boil over medium heat, whisking constantly until smooth. Add salt and white pepper and cayenne. Cook about five minutes. Return the mushroom mixture to the pan along with the fettuccine and pecans. Stir over low heat until the pasta is well coated and heated through if serving immediately.
Place pasta on four plates. Top with chicken paillards.
Note: The chicken may be breaded, browned, cooled and stored in the refrigerator overnight. The pasta may be made in its entirety and refrigerated overnight. To finish: Bake the chicken at 350 for 18 to 20 minutes. The pasta may be heated in the oven with the chicken for about 20 to 25 minutes or until hot, stirring frequently.
In addition, the pasta may be portioned and the chicken and pasta may be frozen for up to 1 month. Thaw in the cooler overnight and heat as directed above.
By Helen Fletcher, The Ardent Cook
