Chicken Escalope And Arrabiata

• Fusili Lunghi
• Chicken
• 4 Chicken Breast (pounded thin)
• 100g breadcrumbs
• 100g whole wheat flour
• 3 tbsp chili flakes
• 3 tbsp coriander (cilantro)
• 1 egg
• 1/3 cup milk
• Arrabiata
• 70g pancetta cubes
• 4 finely chopped shallots
• 1 can 400g plum tomato
• 1tsp oregano
• 1tsp basil
• 1tsp parsley
• 1tsp coriander
• pinch salt
• pinch garlic powder
• 3 tbsp chili pesto*
• 1 chicken bouillon cube
• 1 cup of water
• 1 cup red wine
• Chili pesto
• 1 red chilli, deseeded and roughly chopped
• 25g pine nuts (or almonds)
• 1 plump garlic clove, crushed
• Handful fresh flatleaf parsley leaves
• 125ml extra-virgin olive oil, plus extra for storing
• 20g Parmesan (or Pecorino), finely grated; extra to taste

1. Make the Chili Pesto
2. Put the tomatoes, chilli, pine nuts, garlic, parsley and oil into a food processor and blend to a paste. Season well and transfer to a bowl.
3. Prepare Chicken
4. Mix milk & egg in one bowl
5. Mix breadcrumbs & flour in another bowl
6. Dip chicken in milk mix and then dip in second bowl to cover with breadcrumbs
7. Arrabiata
8. Heat saucepan to medium heat
9. Add pancetta to grease the pan
10. Add shallots, cook till just translucent
11. Add can plum tomato
12. Add all herbs
13. Add water
14. break up tomato in pan with wooden spoon
15. Add chicken bouillon
16. Add wine
17. Reduce, occasionally stirring - 30 mins
18. Start Pasta
19. Fry chicken
20. Heat olive oil in a large frying pan until hot
21. brown chicken, both sides
22. Assemble & serve
23. Pasta, Sauce, Chicken, Parmesan (or Pecorino) to taste

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Taken from www.epicurious.com/recipes/member/views/chicken-escalope-and-arrabiata-52154601 (may not work)