Ingredients
- egg wash:
- 4 6oz 4 6oz skinless, boneless chicken breasts halves
- kosher salt and black pepper
- all purpose flour, for dredging
- to garlic, to taste
- vegetable oil, for frying
- 1 1 1 red bell pepper
- 1 1 1 yellow bell pepper
- 1 1 1 jalapeno pepper
- 8 8 8 garlic cloves
- 1/4 1/4 1/4 c olive oil
- 1/4 1/4 1/4 c pinot grigio
- 1 1 1 cup san marzano whole tomatoes, hand crushed
- se salt, for pasta water
- 1 1 1 lb fusilli
- 1/4 1/4 1/4 c grated parmigiano cheese
- 3 3 3 eggs
- 1/2 1/2 1/2 tsp salt and pepper
- 1/4 1/4 1/4 c finely chopped italian parsley
- 1/4 1/4 1/4 c grated parmigiano cheese
- bread crumb mixture:
- 2 2 2 c unseasoned bread crumbs
- 1/4 1/4 1/4 c finely chopped parsley
- 1/4 1/4 1/4 c grated parmigiano cheese
Preparation
Step 1
to make the egg wash: crack the eggs into a medium bowl, and add the salt, pepper, parsley and parmigiano. Whisk together until well blended. In a separate bowl, mix the bread crumbs, parsley, and parmigiano cheese; set aside.
On a clean cutting board, cut the chicken breasts in half lengthwise. On a separate plate, season the chicken on both sides with salt and pepper and granulated garlic. Dredge them in flour, shaking off any excess. Dip each breast piece into the egg wash, and then coat in the bread-crumb mixture
Heat a large saute' pan with vegetable oil, and add the chicken; fry until both sides are golden brown. You do not want to cook the chicken fully now, because you are going to add it into the sauce, if it is full cooked when you add it to the pan, it might become dry. When the chicken is golden brown, remove it from heat and slice it into 1/2 inch pieces. Discard the oil.
To prepare the Sauce:
Slice the peppers in half lengthwise, and remove the stems and seeds. Cut the pepper halves into quarters, getting eight pieces out of each pepper, and set aside. Smash the garlic cloves, and set aside. In a medium pan, heat the olive oil, add garlic to the hot oil, and brown. Next add the peppers, and saute until tender. Add the chicken breast and basil. Remove the pan from the heat and add wine. Return the pan to the heat and deglaze, cooking until most of the liquid has evaporated. Then add the crushed tomatoes, and season with salt and pepper and granulated garlic. Cover, reduce the heat to medium low and allow the sauce and chicken to cook for 5 to 7 minutes.
Meanwhile, boil salted water and cook the fusilli until al dente. Strain the pasta then add it to the pan and tossi the pasta with the sauce.
Finish the dish with parmigiano and torn fresh basil