BIC Pan Seared Chicken Breast
I was recently ask by the Culinary Arts College to choose a recipe from their Culinary School and make the dish and review it. I gladly accepted the challenge as I wanted to test out my skills with professional recipes from aspiring chefs.
I decided to try Pan Seared Chicken Breast with Wilted Spinach and Angel Hair Pesto. I chose a recipe that I knew my family would likely enjoy, and that proved to be true.
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Ingredients
Steps
- 1
Season oil by sautéing with garlic in heated sauté pan.
- 2
Sauté chicken until lightly brown, approximately 5 minutes on each side.
- 3
Remove chicken from pan, keeping warm.
- 4
Add bacon, onion and fennel to pan, sauté for until bacon is crisp.
- 5
Add spinach and sauté until spinach wilts, seasoning with salt.
- 6
In a second sauté pan heat extra virgin olive oil and add pine nuts and chopped garlic. Sauté until garlic is tender.
- 7
Add basil leaves, pasta and Parmesan cheese. Toss to combine all ingredients.
- 8
Place pasta mixture on heated dinner plate. Top with spinach mixture and chicken breast.
- 9
Garnish with lemon and basil.
