Happy Valentines Day
February 14, 2009
Well, I made a dinner last night that I should have saved for tonight. Would be perfect for Valentines. And it was so good, I did not take time for photos but would like to share it anyhow.
It is an adaptation of something called Chelsea Chicken from a restaurant named Chelsea's (strange, huh?) on St. Simons Island, Georgia.
Basically a Romano crusted chicken breast on angel hair pasta with a basil sundried tomato cream sauce.
Slice boneless skinless chicken breast in half horizontally - works better than pounding. Dip in seasoned flour (I use sea salt, fresh ground pepper and red pepper flakes), then in beaten egg and then in a generous amount of freshly grated Pecorino Romano. Set aside.
Chop sundried tomatoes and chiffonade fresh basil ( secret tip - stack basil leaves starting with the biggest on the bottom and then roll tightly like you were going to make a basil cigar - then slice thinly crossways).
Take a container of Buitoni Light Alfredo Sauce and place in saucepan - heat and thin with cream or 2% milk to a thin creamy consistency - a little thinner than you think since it will thicken somewhat.
Saute' chicken breasts in extra virgin olive oil until golden brown on both sides - set aside and keep warm.
Cook angel hair to desired doneness.
Add basil and tomatoes to the cream sauce.
Put pasta on plate, add a generous amount of sauce - top with a piece of chicken and sprinkle with chopped parsley.
Enjoy
It is an adaptation of something called Chelsea Chicken from a restaurant named Chelsea's (strange, huh?) on St. Simons Island, Georgia.
Basically a Romano crusted chicken breast on angel hair pasta with a basil sundried tomato cream sauce.
Slice boneless skinless chicken breast in half horizontally - works better than pounding. Dip in seasoned flour (I use sea salt, fresh ground pepper and red pepper flakes), then in beaten egg and then in a generous amount of freshly grated Pecorino Romano. Set aside.
Chop sundried tomatoes and chiffonade fresh basil ( secret tip - stack basil leaves starting with the biggest on the bottom and then roll tightly like you were going to make a basil cigar - then slice thinly crossways).
Take a container of Buitoni Light Alfredo Sauce and place in saucepan - heat and thin with cream or 2% milk to a thin creamy consistency - a little thinner than you think since it will thicken somewhat.
Saute' chicken breasts in extra virgin olive oil until golden brown on both sides - set aside and keep warm.
Cook angel hair to desired doneness.
Add basil and tomatoes to the cream sauce.
Put pasta on plate, add a generous amount of sauce - top with a piece of chicken and sprinkle with chopped parsley.
Enjoy
Posted by Lawrence Handley.