Ingredients:
Chicken Breast
4 skinless, boneless, chicken breasts
2 cups panko style bread crumbs (plain)
1/3 cup toasted hazelnuts (skins removed), roughly chopped
¼ cup grated parmesan cheese
2 tbsp fresh rosemary, minced
1 ½ cups all purpose flour
3 eggs, mixed
salt and pepper to taste
Orange Szechuan Noodles & Vegetables
1 lb. Pappardelle’s Orange Szechuan Linguine
Fennel bulb, tips removed, cored and thinly sliced
1 medium yellow onion, sliced thin
4 tbsp butter
Pinch of sugar
1 Green and red bell pepper, diced
Orange, Fig, White Wine & Crushed Red Pepper Reduction
1 tbsp garlic, minced
¼ cup fig jam
1 cup dry white wine
½ cup orange juice
2 tbsp crushed red pepper flakes
3 tbsp butter, cubed
Instructions:
Chicken Breasts
- Heat oven to 350 degrees.
- Season chicken breasts with salt and pepper. Dredge chicken breast with flour.
- Mix together the panko, hazelnuts, parmesan cheese, fresh rosemary, salt and pepper.
- Dip the dredged chicken breasts in the egg mixture and then into the panko mixture, coat well with the panko mixture.
- Sear/brown both sides of the chicken breasts in a medium sized pan heated to medium high heat with 3 tbsp of olive oil. Reserve.
- Place chicken breasts in the oven to reach 165 degrees.
Orange Szechuan Noodles & Vegetables
- Boil a lightly salted pot of water with 1 tbsp of olive oil. Add Pappardelle’s Pasta Orange Szechuan Linguine and cook until al dente (8-10 minutes). Drain and immediately run under cold water to stop the cooking process.
- In a medium sized pan on low heat, sauté the fennel and onion in butter and a pinch of sugar. Be sure to stir occasionally; do not brown the fennel or onion. A lightly caramelization is key. Remove from heat. Set aside.
- In a very hot pan coated with a light drizzle of olive oil, sauté the bell peppers for 2 minutes. Remove from heat.
Orange Orange, Fig, White Wine, & Crushed Red Pepper Reduction
- Add the butter and garlic to a small sauce pot. Sauté only until garlic is fragrant. Add the fig jam, once fig jam becomes fluid, add the white wine. Reduce this mixture by ¼. Add the orange juice and red pepper flakes; reduce this mixture until it is thick enough to coat the back of your spoon.
- Remove from heat. Whisk in the butter slowly. Reserve.
- Combine all ingredients; the vegetables, noodles, and sauce in a heat pan, sauté until heated through. Plate immediately.
- Slice the chicken breasts and top over the Orange Szechuan noodle mixture. Garnish with crush hazelnuts and fennel fronds.
