Hey Young Chefs!
Today, I spent a lot of time in the kitchen! I helped Mommy make dinner. On the menu tonight was Paneed Chicken with an Artichoke Roasted Red Pepper Cream Sauce over whole wheat rotini (the swirly, corkscrew pasta). Paneed means "pan fried" and is pronounced pon-aid. To prepare paneed chicken, you must start with thin chicken breast filets. Mommy pounded the filets with a kitchen mallet. She put 2 sheets of wax paper over the chicken to keep it from being so messy. I breaded the chicken and plated the food. Here I am, plating the pasta.
Next, we pour the sauce and then top it with the paneed chicken. Then we garnish (top with pretty edibles).
Here's our recipe:
Paneed Chicken with Artichoke Roasted Red Pepper Cream Sauce
Ingredients for Paneed Chicken:
4 chicken breast filets, butterflied and pounded to 1/4" thick
2 c. Italian breadcrumbs
1/2 tsp. salt
1 egg, beaten
4 tbsp. olive oil
Directions for Paneed Chicken:
Mix salt with breadcrumbs. Dip chicken in egg mixture. Dredge through breadcrumbs, coating both sides of chicken. Pan fry in olive oil until both sides golden brown. Blot on paper towels.
Ingredients for Sauce:
1 15 oz. container Crema Mexicana (Mexican table cream)
1/2 c. roasted red peppers
1/2 c. artichoke hearts
4 large fresh basil leaves, chopped
2 tsp. minced garlic
1/2 tsp. salt
Directions for Artichoke Roasted Red Pepper Sauce:
In a small sauce pan, sautee artichoke, red peppers, basil, and garlic in a dash of olive oil for 5 minutes over medium heat. Using thunderstick, blend mixture (or place in blender and puree). Add Crema Mexicana. Use thunderstick to blend artichoke pepper mixture into cream. Add salt. Cook over low heat for 5 minutes to thicken sauce.
Pour sauce over pasta. Place paneed chicken on top. Garnish with grated parmesan cheese and fresh basil or parsley. Yum! Yum!
Cool kids cook so get creative in the kitchen!
Bon Appetit, Eliana
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