Crispy herb chicken with pasta is one of my Mediterranean favourites. The chicken is absolutely fantastic with the crispy herb crust. Panko is a kind of coarse breadcrumb and is available in most grocery stores now. You will find it on the shelves with Asian food. You can possibly make it yourself, by crushing dry loaves or kavring a little coarsely.
200 g panko
1 bunt bladpersille
2 fedd hvitløk
50 g revet parmesan
1/4 flaske olivenolje
Stir everything together into a thick porridge and refrigerate until ready to use.
1 knust, tørket chili
6 ss olivenolje
3 dl hvitvin
10 minitomater, delt i to
10 oliven i skiver
Salt and pepper
500 g spagetti kokt etter anvisning på pakka
1 bunt finhakket bladpersille
Finely chop the onion, garlic clove and chilli and fry in olive oil. Add white wine, olives and tomatoes and let it cook for a few minutes with the lid on. Season with salt and pepper and stir in the parsley and freshly cooked spaghetti just before serving.
200 g kyllingfilet per person
Salt and pepper
Olive oil for frying
Fry the chicken fillets in the frying pan for 2 minutes. on each side, before placing them in an ovenproof dish. Spread the panko and herb mixture and place the mold in the middle of the oven at 200 degrees and bake until the crust becomes crispy and golden.
Place the pasta mixture in the bottom of each plate and the chicken on top, so the crust stays crispy. Garnish with some fresh herbs.
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