|
|
Cut each chicken breast into strips 2” wide, 3” long, and about 1” thick. A regular 7–8 oz breast can be cut in half and trimmed up. Place strips in a ziploc bag with all marinade ingredients and let marinate for at least 1 hour (overnight if possible).
For breading, make 3 separate bowls: one with flour and Chef's Choice; one with eggs, water, and buttermilk; and one with Panko crumbs, cheese, and remaining seasonings. Once chicken is done marinating, bread by coating each piece in flour mixture, then egg wash, then bread crumbs. Place breaded chicken in fridge for about 15 minutes.
Cook penne in boiling water for 10–12 minutes. While boiling, make sauce by sauteeing butter and garlic until lightly caramelized. Deglaze with red wine and reduce by half. Add vegetables and basil and allow to absorb remaining liquid. Add water, tomato sauce, and seasoning. Bring to a simmer, then reduce to low heat and cook for 5 minutes. Toss pasta with sauce and keep warm. Heat up 2” of oil in a large pan to about 300°F and fry chicken until golden brown (7–8 minutes). Serve chicken with pasta. |
|
No comments:
Post a Comment