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Red Pepper and Balsamic Chicken

Red Pepper and Balsamic Chicken

Forget about leftovers, they’re won’t be any.

Breadcrumbs
3 cups Italian breadcrumbs
1/2 cup grated parmesan cheese
2 tablespoons red pepper flakes
2 tablespoons granulated garlic
2 tablespoons Italian seasonings

5 boneless, skinless chicken breasts, fat trimmed and cut into strips
Red Pepper Flakes
Parsley
1 Lemon
16 oz. Penne Pasta
1/2 cup balsamic vinegar
1/4 cup garlic (sliced or minced)
Extra V Olive Oil
1 cup melted butter
1/4 cup diced onion

Preheat oven to 350 degrees. Place the chicken in a ziplock bag with the butter. Seal and set aside. Make the breadcrumb mix and set aside. In large, deep skillet, heat 3/4 cup Extra V Olive Oil, garlic, onion, and 1 tablespoon of red pepper flakes to medium heat.

Coat chicken with breadcrumb mixture one at a time. Place chicken in skillet, cooking for about 3 minutes on each side. Transfer to baking pan lined with foil. Pasta can be cooking during this time (follow according to package directions).

When all chicken is finished and placed on the baking sheet, transfer to the oven for 20 minutes. Pour 1/2 cup balsamic vinegar into the remaining oil mixture (this will pop the oil so protect your hands and arms or move back until it settles). Stir mixture then mix with the drained pasta.

Final assembly: place a generous amount of pasta in a bowl or plate, slice the chicken and place on top. Garnish with fresh parsley, lemon juice, and parmesan cheese.


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