Nut-crusted chicken breasts with angel-hair pasta

Recipe from: 1/1/2001 12:00:00 AM
Ingredients 8
Servings 1


Serving Change
  • 90
    seasoned dry breadcrumbs
  • 30
    pine nuts, finely chopped
  • 4
    skinless, boneless chicken breasts
  • 10
    olive oil
  • 1
    clove garlic, sliced
  • 410
    diced tomatoes
  • fresh basil
  • 400
    uncooked angel-hair or capellini pasta


In a shallow dish, combine breadcrumbs and pine nuts. Flatten chicken breasts between 2 pieces of cling film until 1 cm thick. Add chicken to breadcrumbs and turn to coat both sides. Heat oil in a large, nonstick pan over medium-high heat. Add garlic and sauté for about 30 seconds. Add chicken and cook for 3 minutes each side, until golden brown. Reduce heat to medium, add canned tomato and fresh basil. Cover and cook for 1 to 2 more minutes, until chicken is cooked through. Meanwhile, cook pasta in a large saucepan of rapidly boiling water until tender, about 2 to 3 minutes. Drain and serve topped with chicken. Per portion: 2 051 kJ; 45,5 g carbohydrate; 41,1 g protein; 16,5 g fat

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