CHICKEN ESCALOPE & ARRABIATA SAUCE

CHICKEN ESCALOPE & ARRABIATA SAUCE image

Yield 4

Number Of Ingredients 32

Fusili Lunghi (or other pasta)
20g Parmesan (or Pecorino), finely grated
For the Chicken:
4 Chicken Breast (pounded thin)
100g breadcrumbs
100g whole wheat flour
3 tbsp chili flakes
3 tbsp coriander (cilantro)
1 egg
100g milk
For the Arrabiata:
70g pancetta cubes
4 finely chopped shallots
1 can 400g plum tomato
1tsp oregano
1tsp basil
1tsp parsley
1tsp coriander
pinch salt
pinch garlic powder
3 tbsp chili pesto (recipe below)
1 chicken bouillon cube
1 cup of water
1 cup red wine
For the Chili Pesto:
70g tin of tomato puree
1 red chilli, deseeded and roughly chopped
25g pine nuts (or almonds)
1 plump garlic clove, crushed
Handful fresh flatleaf parsley leaves
125ml extra-virgin olive oil, plus extra for storing
20g Parmesan (or Pecorino), finely grated; extra to taste

Steps:

1. Make the Chili Pesto Put the tomatoes, chilli, nuts, garlic, parsley and oil into a food processor and blend to a paste. Season well and transfer to a bowl. 2. Prepare Chicken Whisk milk & egg in one bowl Mix breadcrumbs, herbs & flour in another bowl Dip chicken in milk mix and then dip in second bowl to cover with breadcrumb mixture 3. Prepare Arrabiata Heat saucepan to medium heat Add pancetta to grease the pan Add shallots, cook till just translucent Add can plum tomato Add all herbs Add water Break up tomato in pan with wooden spoon Add chicken bouillon Add wine Reduce, occasionally stirring - at least 30 mins 4. Start Pasta 5. Fry chicken Heat olive oil in a large frying pan until hot Brown chicken, both sides Cook until white at the center 6. Assemble & serve Pasta, Sauce, Chicken, Parmesan (or Pecorino) to taste