My family enjoyed this summery appetizer so much that they each ate more than one plate. Great for individuals who enjoy the caprese flavor but aren’t major tomato fans.
| Prep Time: | 45 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 cups panko bread crumbs, or more as needed
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- ½ cup buttermilk
- ¼ cup all-purpose flour
- 2 eggs, lightly beaten
- 4 skinless, boneless chicken breasts, pounded to 1/2-inch thickness
- 1 cup vegetable oil
- 3 tablespoons olive oil, divided
- 1 small onion, diced
- 1 medium shallot, diced
- 2 cups diced fresh tomatoes
- ⅓ cup fresh basil leaves, chopped
- 2 cloves garlic, minced
- 1 teaspoon herbes de Provence
- 1 teaspoon red pepper flakes
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¾ cup chicken broth
- ¼ cup white wine
- ½ cup half-and-half
- pinch grated Parmesan cheese
- 1 (16 ounce) package dry fettuccine pasta
Instructions
- Combine panko bread crumbs, salt, garlic powder, and black pepper in a bowl. Place buttermilk, flour, and eggs each into 3 separate bowls.
- Dip chicken breasts into buttermilk, then dredge with flour. Dip flour-coated breast into egg and press firmly into panko mixture until fully coated on all sides.
- Heat vegetable oil in a large skillet over medium-high heat. Place coated chicken breasts into the pan and cook until golden, crispy, and no longer pink in the centers, 2 to 3 minutes per side. Remove from the pan and slice through the middle of a chicken breast to check that it is fully cooked. Set aside on a paper towel-covered plate to absorb excess oil.
- Warm 2 tablespoons olive oil in a medium heavy pot over medium heat. Add onion and shallot and saute until both are nearly clear, 5 to 7 minutes. Reduce heat to medium-low. Add tomatoes, basil, garlic, herbes de Provence, red pepper flakes, salt, and black pepper. Cook until tomatoes are softened and water coaxed from them begins to evaporate, about 10 minutes.
- Mix chicken broth and white wine into the pot. Bring to a simmer and maintain heat until sauce reduces, 5 to 7 minutes. Blend, using an immersion blender or a regular blender working in batches, until very smooth. Pour half-and-half into blended mixture and slowly add Parmesan cheese, stirring until melted. Use an immersion blender again to smooth sauce, if needed. Let simmer for another 10 minutes; season as needed.
- While sauce is simmering, fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain; place pasta onto a plate and top with sauce and panko-crusted chicken.
- If necessary, you can split chicken breasts in 1/2 lengthwise before pounding.
- You can make you own buttermilk by combining 1/2 cup milk with 1/2 tablespoon white vinegar and letting it sit for 5 minutes.
- You can substitute Italian seasoning for herbes de Provence and heavy cream for half-and-half, if preferred.
Nutrition Facts
| Calories | 1408 kcal |
| Carbohydrate | 138 g |
| Cholesterol | 160 mg |
| Dietary Fiber | 6 g |
| Protein | 52 g |
| Saturated Fat | 15 g |
| Sodium | 1210 mg |
| Sugars | 10 g |
| Fat | 78 g |
| Unsaturated Fat | 0 g |
Reviews
I really loved this recipe! The sauce was lovely and flavorful, the chicken was crispy and moist, and my guests were all very impressed. The only adjustment I made was using more wine and less chicken broth, and adding a little extra parmesan. Super delicious, thank you for posting this!