1/2 cup Tantillo California Extra Virgin Olive Oil, divided
6 cloves garlic, sliced
1 teaspoon red pepper flakes
1 (28 ounce) can diced tomatoes with garlic and olive oil
1/2 cup Tantillo Marinara
1 bunch fresh basil, chopped
1 package Tantillo Artisanal Fusilloni Pasta
2 eggs
2 cups bread crumbs
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
1 pound thin chicken breast cutlets
1Heat 1/4 cup of Tantillo California Extra Virgin Olive Oil in a large skillet over medium heat.
2Add garlic and sauté for a few minutes. Sprinkle in red pepper flakes and sauté for another minute.
3Pour in diced tomatoes, Tantillo Marinara and add basil. Simmer for about 20 minutes, stirring occasionally.
4In a small bowl, whisk eggs with a fork. Place breadcrumbs in a separate bowl. Stir garlic powder, salt and pepper into the breadcrumbs.
5Dip chicken into whisked eggs, then press into breadcrumbs until completely coated. Heat remaining 1/4 cup of extra virgin olive oil in a large skillet over medium heat.
6Fry chicken for about 5 minutes per side, or until the coating is a nice dark brown color. Remove chicken and cut into slices. Place cooked chicken slices into the sauce and simmer for about 10 minutes.
7Meanwhile, bring a large pot of salted water to a boil. Cook Fusilloni until it becomes al dente, about 7-8 minutes.
8Drain. Stir the cooked pasta into sauce and simmer for a few more minutes to soak up the flavor. Garnish and serve.
Ingredients
1/2 cup Tantillo California Extra Virgin Olive Oil, divided
6 cloves garlic, sliced
1 teaspoon red pepper flakes
1 (28 ounce) can diced tomatoes with garlic and olive oil
1/2 cup Tantillo Marinara
1 bunch fresh basil, chopped
1 package Tantillo Artisanal Fusilloni Pasta
2 eggs
2 cups bread crumbs
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
1 pound thin chicken breast cutlets
Directions
1Heat 1/4 cup of Tantillo California Extra Virgin Olive Oil in a large skillet over medium heat.
2Add garlic and sauté for a few minutes. Sprinkle in red pepper flakes and sauté for another minute.
3Pour in diced tomatoes, Tantillo Marinara and add basil. Simmer for about 20 minutes, stirring occasionally.
4In a small bowl, whisk eggs with a fork. Place breadcrumbs in a separate bowl. Stir garlic powder, salt and pepper into the breadcrumbs.
5Dip chicken into whisked eggs, then press into breadcrumbs until completely coated. Heat remaining 1/4 cup of extra virgin olive oil in a large skillet over medium heat.
6Fry chicken for about 5 minutes per side, or until the coating is a nice dark brown color. Remove chicken and cut into slices. Place cooked chicken slices into the sauce and simmer for about 10 minutes.
7Meanwhile, bring a large pot of salted water to a boil. Cook Fusilloni until it becomes al dente, about 7-8 minutes.
8Drain. Stir the cooked pasta into sauce and simmer for a few more minutes to soak up the flavor. Garnish and serve.
