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Thin Crispy Chicken with Sundried Tomato Cream Sauce

This is an unbelievably delicious meal. Thin chicken, with a lite sundried tomato cream sauce!
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Dinner
Cuisine American
Servings 4 servings

Ingredients
  

Chicken Breading

  • 1 c Panko bread crumbs
  • 1 c Panko bread crumbs
  • 3 chicken breasts (sliced thin, and pounded really thin)
  • 1/2 c grated parmesan
  • 2 eggs (beaten, for dipping and breading chicken)
  • 1/2 c olive oil (for frying chicken breasts)
  • 1 handful parsely finely chopped
  • 1 tsp each salt and pepper

Pasta and Cream Sauce

  • 1 lb Bucatini pasta (or pasta of choice)
  • 1 c Pecorino romano cheese (get a high quality cheese and grate it)
  • 1/2 pint heavy cream
  • 2 cloves garlic (pressed)
  • 2 tbsp butter
  • 2 tbsp Kosher salt (divided, for pasta water, and sauce)
  • 2 tbsp olive oil
  • 3 tbsp sundried tomatoes (from jar, packed with olive oil)
  • 10 spears asparagus blanched
  • 1 c pasta water (reserved from cooking pasta)

Instructions
 

Prepare chicken

  • Preheat oven to 350 degrees.
  • pound chicken breasts thin (I use a Pampered Chef meat pounder)
  • Beat 2 eggs in a bowl, large enough to dip chicken in to coat
  • Create breadcrumb mixture using both types of breadcrumbs, Parmesan cheese, and fresh parsley, finely chopped, and a dash of salt and pepper.
  • Heat nonstick skillet with olive oil until hot
  • Dip chicken in egg wash and breadcrumb mixture. Pat breadcrumbs on thick on both sides.
  • Place chicken in hot skillet and let it get crispy (approx 2-3 minutes per side). Turn and fry other side.
  • Repeat until all chicken is crispy fried with breading. WORK IN BATCHES! CLEAN THE PAN IN BETWEEN IF NECESSARY. This prevents burnt breadcrumbs coating chicken.
  • Set in baking dish. Lightly cover with foil and place in preheated oven for 20-30 minutes tops.

Prepare Pasta Sauce and Pasta

  • Boil pot of salted water
  • In another deep pan, add butter, sundried tomatoes, pressed garlic, 1 tbsp olive oil and stir until butter is melted. Add cream and stir. Reduce heat to a very low simmer.
  • In another pot, place asparagus for 3 minutes in boiling water. When finished, cut each stalk into 3-5 pieces, depending on the size of each asparagus stalk. Set aside.
  • Once pasta water boils, add pasta and cook per package instructions. Drain and reserve 1-2 cups of pasta water.
  • Slowly add pasta to the sauce and coat.
  • Add the grated Pecorino cheese slowly. Add pasta water to maintain creamy consistency.
  • Add more cheese if necessary. Feel free to add more cream and/or pasta water if necessary as well. There are no rules. Make it to your liking.
  • Add asparagus. Toss. Add salt and pepper.
  • Remove chicken from oven and plate with a side of pasta. Drizzle some of the sauce over the chicken.
Keyword Chicken, Pasta