I don't usually like to toot my horn but I'm about to toot away. This recipe was delicious! I have to say my favorite part of having this blog is that it forces me to try different flavor combinations. I've watched Rachael Ray for years and I've seen her quite a few times cook with anchovies. I was always a bit curious about trying it in a recipe. I was at my favorite store, Executive Chef, and I saw anchovy paste and I bought it without knowing what I'd use it for. Don't tell Jon, but I put it in the sauce. If you think you wouldn't like it, please try it anyways. It gave it a salty flavor just like Rachael said it would. That lady knows what she's talking about.
I also made some sacrifices so I could make the garlic butter sauce and not feel totally guilty. I used a whole wheat pasta and oven baked the chicken rather than fry it. It still came out amazing. I'd say the stick of butter had something to do with it!
1 lb chicken breasts, pounded to 1/4 inch thickness
3/4 cup all purpose flour
1 tsp parsley
1 tsp garlic powder
1/2 tsp paprika
1/2 tsp salt
1/2 tsp pepper
2 eggs, beaten
3/4 cup panko breadcrumbs
3/4 cup parmesan cheese, grated
Preheat oven to 350 degrees. Coat baking sheet or pan with olive oil.
Like my mismatched plates?
<3 gunk on my hands!
Set up three plates. First with flour, parsley, garlic powder, paprika, salt, pepper and poultry seasoning. Second with eggs. Third with panko and parmesan. Toss each chicken breast in flour, then eggs, back to flour, again in eggs, and then lastly in breadcrumb mixture. Repeat with both chicken breasts. Place on prepared baking sheet. Bake in oven for 25-30 minutes until golden brown and cooked throughout.
Melt butter in frying pan, add garlic and whisk in anchovy paste, oregano, flour and lemon juice. Allow sauce to simmer on low heat for 20-25 minutes.
Toss pasta with reserved pasta water and garlic butter sauce. Add extra parmesan cheese if desired. Serve with chicken on top and enjoy!