Crusted Chicken with Sundried Tomato Pasta

Crusted chicken

Crusted Chicken Breast

  • One chicken breast with the wing bone
  • Flour 100gm
  • An egg
  • Cashew nut 40gm
  • Almond 40gm
  • Pine nut 40gm
  • Salt To taste
  • Pepper To taste
  1. Season the chicken with salt and pepper, dust with flour, and then dip in egg.
  2. Mix all the nuts and lightly crush or chop them together.
  3. Then dip the chicken in the mixture of nuts and put it in the chiller.
  4. After 10 minutes take out the chicken and place it inside an oven at 180°C and bake for 20 minutes until the chicken is cooked.

Sundried Tomato Pasta

  • Linguini 100gm
  • Onion 20gm
  • Garlic 15gm
  • Sundried Tomato (blend) 50gm
  • Cherry Tomato 4no’s
  • Olive Oil 80ml
  • Salt To taste
  • Pepper To taste
  1. Boil water, add some salt and oil, when the water is boiling, add the linguini pasta and let it cook whilst stirring.
  2. After the pasta is al dente (a little bite) take it out and cool it in a colander.
  3. Heat oil in a pan, fry the onion and garlic until golden brown, then add the sundried tomato blend.
  4. Then add the cherry tomatoes, salt, pepper & pour in the cooked linguini pasta and stir for a few seconds.
  5. Put the pasta on a plate and the crusted chicken by its side.

Chef Bob, our chef de cuisine for E&O restaurants has made a very nice and healthy dish which is as usual very easy to make. He has lightly sauced the noodles and garnished his dish with nice sprigs of fresh herbs.

Well done and thanks to Chef Bob.

Happy cooking!