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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is a knock-off of a dish from one of our favorite Italian restaurants. The prep time does not include marinating the chicken overnight. Most excellent served with Alfredo sauce and Artichoke hearts! Ingredients:
4 boneless skinless chicken breasts |
1/3 cup olive oil |
1/3 cup lemon juice (fresh) |
1 cup of loose basil leaves (diced) |
2 garlic cloves, minced |
1 teaspoon red pepper (crushed) |
1 -2 teaspoon fresh coarse ground black pepper |
salt (to taste) |
1/2 cup parmesan cheese |
1 cup breadcrumbs |
1 teaspoon dried basil |
1/2 teaspoon dried oregano |
fettuccine pasta or penne pasta |
Directions:
1. Wash chicken and cut each breast into 8 pieces (cubes or chunks).
2. Mix olive oil with lemon, fresh diced basil, garlic, red pepper flakes, black pepper and salt.
3. Reserve 1/4 cup of oil mixture.
4. Marinate chicken in remaining oil mixture in the refrigerator overnight.
5. -NEXT DAY- Bring water to a boil for pasta.
6. Drain the chicken and roll the chunks in a mixture of breadcrumbs, dried basil, oregano and Parmesan cheese.
7. Skewer and put chicken on the grill, turning until done; or fry the chicken in olive oil until browned on all sides.
8. Toss the cooked fettuccine noodles or penne with the reserved oil mixture and serve.
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