Panko-Crusted Chicken and Penne with Wild Mushroom Ragu Recipe

Name: Panko-Crusted Chicken and Penne with Wild Mushroom Ragu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup dried porcinis; 1/2 cup boiling water; 1 cup flour; 1 cup panko bread crumbs; 2 eggs; 2 chicken breast halves, pounded thin; 1 tablespoon Creole seasoning, recipe follows; 1/4 cup canola oil; 2 tablespoons olive oil; 1 onion, sliced; Salt; Freshly ground black pepper; 1/4 teaspoon crushed red pepper; 1 poblano, cut into 1/2-inch pieces; 4 plum tomatoes, quartered; 3 cloves garlic, minced; 4 ounces shiitake mushrooms, roughly chopped; 1/4 pound prosciutto, sliced thinly and chopped; 1 pound penne pasta, cooked al dente; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried leaf oregano; 1 tablespoon dried thyme

Servings: persons

1/2 cup dried porcinis
1/2 cup boiling water
1 cup flour
1 cup panko bread crumbs
2 eggs
2 chicken breast halves, pounded thin
1 tablespoon Creole seasoning, recipe follows
1/4 cup canola oil
2 tablespoons olive oil
1 onion, sliced
Salt
Freshly ground black pepper
1/4 teaspoon crushed red pepper
1 poblano, cut into 1/2-inch pieces
4 plum tomatoes, quartered
3 cloves garlic, minced
4 ounces shiitake mushrooms, roughly chopped
1/4 pound prosciutto, sliced thinly and chopped
1 pound penne pasta, cooked al dente
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

1
Place porcinis in a small bowl.
2
Pour boiling water over porcinis and let soak for 5 minutes.
3
Place flour in shallow dish.
4
Place panko in a separate shallow dish.
5
Beat eggs and place in another shallow dish.
6
Sprinkle chicken with Creole seasoning.
7
Dredge chicken in the flour and shake off excess.
8
Dredge chicken in eggs and shake off excess.
9
Dredge chicken in panko and press so panko adheres.
10
In a large saute pan over medium heat, add canola oil and heat.
11
When oil is hot, add chicken and pan fry until golden brown on both sides.
12
Remove from pan and keep warm.
13
In another saute pan, add olive oil and heat.
14
Add onions and saute until soft, about 5 minutes.
15
Season with salt, pepper, and crushed red pepper.
16
Add peppers, tomatoes, garlic, and shiitake mushrooms.
17
Drain porcinis and add and cook until soft, about 8 minutes.
18
Add prosciutto and cook for 1 minute.
19
Add pasta to the pan and toss for 2 minutes.
20
Pour vegetable mixture into a large pasta bowl.
21
Top with chicken breasts and serve.
22
Combine all ingredients thoroughly and store in an airtight jar or container.
23
Yields: about 2/3 cup
24
Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.

1330

kcal

Calories

Fat

143

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 1/2 cup dried porcinis, 1/2 cup boiling water, 1 cup flour, 1 cup panko bread crumbs, and more.

Yes, Panko-Crusted Chicken and Penne with Wild Mushroom Ragu falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Panko-Crusted Chicken and Penne with Wild Mushroom Ragu

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