CRISPY BAKED CHICKEN WITH WALNUT PESTO TAGLIOLINI

This crispy chicken is wonderful with a bowl of pasta or a beautiful salad. I am loving Cipriani Tagliatelle extra-thin durum wheat egg pasta.
The recipe is very similar to my Jack Chicken recipe; however, this one requires fewer ingredients and the results are almost like fried chicken without the fat and deep-frying. I cherish the leftovers!  This recipé also works beautifully with boneless pork chops.

4 servings

Walnut Pesto. (I have used this recipé many times, I always make extra)

4 cups fresh basil
6-8 garlic cloves
1 cup walnuts
2 cups of olive oil
salt & pepper to taste
Blend all ingredients in a. blender. Add salt and pepper to taste. Store in an airtight jar.

Crispy Baked Chicken

1 cup of buttermilk (or substitute with an egg beaten with a tablespoon of water)
1 teaspoon paprika
1/2 teaspoon cayenne
1 teaspoon salt
3-4 lbs boneless chicken breast (like to pound it lightly so the thickness is slightly even)
2 cups bread crumbs or panko (*I prefer fresh bread crumbs)
Olive Oil

Heat oven 400F
Mix butter milk (or egg mixture) with paprika, cayenne, and salt in a large bowl.
Add the chicken, mix well and let it marinate for approximately 5 minutes.
Meanwhile, put the bread crumbs in a shallow dish. Brush a cast iron pan or baking sheet with a little olive oil.
Remove the chicken breasts one piece at a time and coat generously in the bread crumbs. Press the chicken into the crumbs to cover thoroughly.
Place on pan and continue coating process with the remaining chicken. Bake until the exterior is golden brown for approximately 30 minutes, turning once.
While chicken is baking, cook pasta according to recommended instructions. When pasta is done, strain and put back in pot with desired amount of pesto and little of the cooking liquid.
You may not need to use the full Walnut Pesto Recipe.
To check the chicken for doneness, cut a breast to make sure the center is no longer raw but still juicy. You don’t want it to dry out. Remove to a cutting board and slice into 3/4” slices, serve hot over walnut pesto pasta.

Bon Appétit 🧡

*Every week or so I take left over bread and make bread crumbs in a blender and freeze in a stashed bag. The stasher bags are amazing! Reduces plastic use and are dishwasher safe!