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Panko-Crusted Chicken And Penne With Wild Mushroom Ragu

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Ingredients

  • 1/2 cup dried porcinis
  • 1/2 cup boiling water
  • 1 cup flour
  • 1 cup panko bread crumbs
  • 2 eggs
  • 2 chicken breast halves pounded thin
  • 1 tablespoon Creole Seasoning see * Note
  • 1/4 cup canola oil
  • 2 tablespoons olive oil
  • 1 onion sliced
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1/4 teaspoon crushed red pepper
  • 1 poblano cut 1/2" pieces
  • 4 plum tomatoes quartered
  • 3 garlic cloves minced
  • 4 ounces shiitake mushrooms roughly chopped
  • 1/4 pound thinly-sliced prosciutto chopped
  • 1 pound penne pasta cooked al dente

Details

Servings 2

Preparation

Step 1

* Note: See the "Bayou Blast - { Creole Seasoning}" recipe which is included in this collection.

Place porcinis in a small bowl. Pour boiling water over porcinis and let soak for 5 minutes.

Place flour in shallow dish. Place panko in a separate shallow dish. Beat eggs and place in another shallow dish. Sprinkle chicken with Creole Seasoning. Dredge chicken in the flour and shake off excess. Dredge chicken in eggs and shake off excess. Dredge chicken in panko and press so panko adheres.

In a large saute pan over medium heat, add canola oil and heat. When oil is hot, add chicken and pan fry until golden brown on both sides. Remove from pan and keep warm.

In another saute pan, add olive oil and heat. Add onions and saute until soft, about 5 minutes. Season with salt, pepper, and crushed red pepper. Add peppers, tomatoes, garlic, and shiitake mushrooms. Drain porcinis and add and cook until soft, about 8 minutes. Add prosciutto and cook for 1 minute. Add pasta to the pan and toss for 2 minutes.

Pour vegetable mixture into a large pasta bowl. Top with chicken breasts and serve.

This recipe yields 2 servings.

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