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Chicken Breast Carbonara Recipe

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This recipe for Chicken Breast Carbonara, by , is from Harry's Favorite Recipes Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lee Thomas
Added: Friday, October 3, 2008


2 chicken breasts, halved, boned, skinned
pounded out to 1/4 inch thick
1/4 cup flour
1/4 tsp Lee's seasoning
1/2 tsp Lee's seasoning
1 large egg
1/2 cup milk
1/2 cup bread crumbs
1/2 tsp basil
1/2 tsp thyme
1/2 tsp parsley
1/2 tsp oregano
1 tsp Parmesan cheese
7 Tablespoons olive oil

Season each chicken breast with 1/4 teaspoon of seasoning. In a small bowl, combine the breadcrumbs, Parmesan, parsley, basil, thyme, oregano, tablespoon of olive oil and salt. In separate bowl, season the flour with 1/2 teaspoon salt and stir to blend. In a third bowl, beat the egg with the milk and season with the remaining 1/2 teaspoon of seasoning. In a large skillet over medium heat, add the remaining 6 tablespoons of olive oil and once the oil is hot, dredge the chicken in the seasoned flour, then the egg wash and finally the bread crumbs. Place the breaded chicken in the skillet and fry for 2 2/2 minutes on the first side, and turn over to cook for 2 minutes on the second side.

In an skillet over medium heat, render 1/4 cup diced bacon and 1/4 cup pancetta till crispy, remove from the pan and discard all but 1 tablespoon of the fat. Add 1 tablespoon diced onion to skillet and sweat for 2-3 minutes. Add 1 tablespoon of minced garlic and sweat for 30 seconds. Immediately add 1 cup heavy cream, 1 cup frozen peas, 2 tablespoons grated Parmesan cheese, 1/4 tsp salt, and 1/2 tsp freshly ground black pepper (3 turns). Allow the sauce to boil and reduce by fifty percent before returning the bacon and pancetta to sauce, and garnishing with 2 tablespoons diced country ham and 1 tablespoon chopped parsley. Pour 4 tablespoons of the sauce over each chicken breast to serve.




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