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Wednesday, August 3, 2011

Horseradish Crusted Chicken Breast with Lemon Feta Linguine

Ummm, yeah, it was as good as it sounds!

I came up with this little dish last night and managed to (gasp!) take photos. Beware, it's still with my crap-ass flip phone because I can't find our digital camera and taking photos with our video camera gives me a sick feeling deep in my gut.

Anyways, onward!

Horseradish Crusted Chicken Breast
Serves 2

-2 smallish chicken breasts. I say small because I get a 10lb bag of frozen chicken breasts from Costco and many times Todd and I could feast on one alone.
-2/3 cup milk
-2/3 cup chicken broth (I used sodium free bouillon powder and warm water)
-1tbsp each: sage, tarragon, thyme
-2tbsp horseradish
-1 cup Panko breadcrumbs
-Olive oil, a few drizzles
-1tbsp each: sage, tarragon, thyme (yep, you read that right, they come again)
-1 tsp horseradish (this shit again?!)
Take your chicken breasts and, if frozen like mine, thaw them:

Wow, what amazing lighting. The Pioneer Woman would be so proud. Or full of laughter.

Anyways, then, combine the milk, broth, the first round of herbs, and the horseradish in a bowl big enough to house the chicken and have them completely submerged. Like so!:

Now let them soak, and use this time to preheat your oven to 375° and, as I did, paint your toenails (I chose Pinking Of You by O.P.I. and I contemplated adding a photo but figured, in the middle of a cooking post, it would be unappetizing). 

When the oven says it's ready, prepare your Panko. Put it in a shallow bowl and mix in the olive oil, the second round of herbs and the horseradish. Using your fingers is a lot easier, and a lot less messy, than whisking with a fork, I've found. Plus you have more control, using that keen sense of touch, to make sure the wet ingredients are properly mixed in. 

This looks like chicken feed, I know, but hopefully you can see the small clumping action going on. Mmm mmm! 

Now, roll your chicken in it until they're completely covered. Place them on a greased cookie sheet and cover any empty spots with the leftover Panko mix.

I have GOT to find our camera. Anyhoodle. Pop in the oven for 20 minutes!

NOW. While that is baking...

Lemon Feta Linguine
Serves 2

-4oz linguine
-2 tbsp butter
-1/4 of a lemon
-1/3 cup of startchy pasta water, reserved
-2 oz feta crumbles

-Cook linguine per package instructions
-Remove 1/3 cup (honestly I didn't measure but this is about how it looked)
-Drain pasta and return to saucepan or...
Now here is where I did a little something different. I put my sauteed broccoli from its skillet in the empty pasta saucepan, and then dumped the linguine in the skillet. I put the broccoli on low and carried on with my pasta. I wanted more room to work with but you could put the pasta back in its own pan. 
-Turn the heat to medium and add butter to the linguine, tossing pasta with tongs until the butter is melted
-Add starchy pasta water
-Add the juice from the lemon wedge, tossing linguine all the while
-Add feta
-Toss, toss, toss!

Once the water, lemon juice and feta render themselves into a thicker, silkier concoction, turn heat to low until you are ready to serve.

NOW... take the chicken from the oven, plating it first. Then plate your veggie, and finish with your pasta. Make sure to turn off your oven and burners. This is my favorite step to forget.


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