Manchego Chicken + Tortellacci Recipe
Manchego + Panko Crusted Chicken Breast • Arugula • Blistered Tomato • Spinach • Shaved Prosciutto • Tortellacci • Pesto + Parmesan Cream
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
Preheat the oven to 400°F (200°C). Season the chicken breasts with salt and black pepper.
- 2
Coat the Chicken
In a bowl, combine the panko breadcrumbs and grated manchego cheese. Coat each chicken breast with olive oil, then dredge it in the panko mixture, pressing gently to adhere.
- 3
Bake the Chicken
Place the coated chicken breasts on a baking sheet and bake for 20-25 minutes or until the chicken is cooked through and the crust is golden brown.
- 4
Blister the Tomatoes
While the chicken is baking, heat a tablespoon of olive oil in a skillet over medium heat. Add the cherry tomatoes and cook until they blister, about 5-7 minutes.
- 5
Cook the Tortellacci
In a large pot, bring water to a boil and cook the tortellacci according to package instructions, usually 3-5 minutes. Drain and set aside.
- 6
Make the Cream Sauce
In a saucepan, combine the pesto and parmesan cheese over low heat. Stir until melted and creamy, then add the spinach and cook until wilted.
- 7
Assemble the Dish
On a plate, place a serving of tortellacci, top with the creamy pesto sauce, and arrange the baked chicken alongside. Add arugula, blistered tomatoes, and shaved prosciutto on top.
