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February 3, 2005

Modified sauteed chicken breasts over fettucini

So read the BG - you'll know that I go to the market, buys what looks good and improvise a dish as I'm shopping. Great thing about the 9th Avenue markets is that the old-world characters are still there and can steer you in the direction of good fish, meat and produce. I wound up getting some chicken breasts the other day for some reason.

I NEVER order chicken at a restaurant, whatever you do, it can never be all that good, especially if it's not southern fried or as a game hen. I'm quite fond of duck, but I will always steer you away from the dreaded chicken breast when we're out because no matter what it's still a stupid chicken breast. Chicken Katsu is fine but I'd still rather have tonkatsu. Shit, I was only eating chicken katsu in Japan because I'd eaten too much tonkatsu.

Chicken Breasts
good tasting Olive Oil
Fresh Basil
Fresh Garlic
Salt & Pepper

Fresh Tomatoes (let them get some sun on your window sill to add flavor)

So the day before, pound out the chicken breasts to 1/2" thick, salt and pepper a little bit. Dice up a few cloves of garlic and a handful of basil as fine as possible; use a food processor or blender if you don't mind cleaning it. Mix that up in a cup with enough of the olive oil to cover it and add a pinch of salt.

Make some slits in it in the chicken breasts and rub in and cover them with what should be resembling a very oily pesto - let that marinate in a bowl overnight covered with plastic wrap. Next day, saute those about 5 minutes a side - they will sweat olive oil but make sure to "shake" your pan often to get them to brown nicely.

Meanwhile, cook the fettucini and coarsely dice up more fresh basil, the tomatoes, and another clove or 2 of the garlic. Drain the fettucini, put it in a bowl, throw in the basil, garlic, and tomatoes, and then another TB or 2 of the oil. Dice up the chicken and throw that in. When that's all evenly distributed, throw in as much ricotta as you want, it will act as a great binding agent and give the entire bowl a great fresh, hearty taste... try it!

I hate measuring and the great thing about this for the most part when you make your lunch at the end in you can pretty much put in however much tomato, basil, etc. as you want (or have left if you are like me) and it will all work out in the end. Sorry for the longwinded recipe!

Posted by raji at February 3, 2005 1:04 AM

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