Ingredients:
1/2 pound linguine pasta
2 chicken breasts
3/4 cup bread crumbs
3/4 cup flour
1 egg
Avocado oil for frying
1/2 cup marinated artichoke hearts
1/4 cup pine nuts
2 tablespoons butter
juice of 1 lemon
teaspoon honey
Pecorino or Parmesan cheese for topping
Method:
Heat the oven to 350 degrees. Cook pasta per package instruction.Place one chicken breast in a gallon bag and gently pound it with a rolling pin so that it is an even thickness. Repeat with the other chicken breast. Heat oil in a large skillet to medium heat. Use enough oil to liberally coat the bottom of the pan. Place flour on a plate and season with salt and pepper. Whisk eggs on a separate plate and breadcrumbs on a third plate. Coat the chicken on both sides first with flour, the egg then bread crumbs. Cook on each side until crisp and brown. Place chicken on a sheet pan and place in the oven until noodles are cooked. Cook chicken until 165 degrees.
Make the sauce. Heat a nonstick pan to medium heat. Add pine nuts and cook in the dry pan until just toasted. Add the juice of a lemon, 2 tablespoons of butter and the marinated artichokes. Drizzle in a little honey and season with salt and pepper. Add noodles to the pan straight from the water. Add 1/2 a cup of pasta water and toss. If it seems dry add more pasta water. Divide the noodles between two bowls and top with the crispy chicken. Top with some shaved cheese and enjoy!
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