Crispy Chicken With Linguine And Fresh Herb Pesto

Directions

1. Fill a large pot three-fourths full with water. Add in 1 Tbsp. of extra virgin olive oil and salt to taste and bring to a boil over high heat. Add in the linguine, stir and cook till al dente, about 11 min. Drain.
2. While the water comes to a boil, place the pine nuts, garlic, mint, chives, dill, basil and chervil in the work bowl of a food processor. Turn the motor on and slowly add in the remaining 1/4 c. of extra virgin olive oil. Add in 1/4 tsp. of salt and 1/4 tsp. of pepper. Process till a smooth paste is formed, stopping occasionally to scrape down the sides with a spatula. Add in the yogurt and mix well. Set the pesto aside.
3. Heat a large skillet over medium-high heat. Add in the oil and heat to 350 degrees.
4. Meanwhile, place the flour in a bowl. In another bowl, lightly beat together the egg and water. Place the panko in a third bowl.
5. Carefully lb. each chicken breast between 2 pcs of plastic wrap with the smooth side of a meat mallet till about 1/2-inch thick. Season both sides of the breasts with salt and pepper.
6. Dip each breast in flour, then the egg mix, then the panko. Carefully place the chicken into the warm oil. Cook till golden, about 3 to 5 min on each side.
7. To serve, mix about 1/2 c. of the herb pesto with the warm linguine. Place on a serving platter. Cut the chicken breasts into 1/2-inch slices with a sharp knife. Fan out on top of the linguine. Top the chicken with more of the herb pesto.
8. This recipe yields 4 servings.