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Orange Szechuan Seasonal Fusion Stir Fry

Serving Size: 4-6

Ingredients:

Chicken Breast
4 skinless, boneless, chicken breasts
2 cups panko style bread crumbs (plain)
1/3 cup toasted hazelnuts (skins removed), roughly chopped
¼ cup grated parmesan cheese
2 tbsp fresh rosemary, minced
1 ½ cups all purpose flour
3 eggs, mixed
salt and pepper to taste

Orange Szechuan Noodles & Vegetables
1 lb. Pappardelle’s Orange Szechuan Linguine
Fennel bulb, tips removed, cored and thinly sliced
1 medium yellow onion, sliced thin
4 tbsp butter
Pinch of sugar
1 Green and red bell pepper, diced

Orange, Fig, White Wine & Crushed Red Pepper Reduction
1 tbsp garlic, minced
¼ cup fig jam
1 cup dry white wine
½ cup orange juice
2 tbsp crushed red pepper flakes
3 tbsp butter, cubed

Instructions: 

Chicken Breasts

  1. Heat oven to 350 degrees.
  2. Season chicken breasts with salt and pepper. Dredge chicken breast with flour.
  3. Mix together the panko, hazelnuts, parmesan cheese, fresh rosemary, salt and pepper.
  4. Dip the dredged chicken breasts in the egg mixture and then into the panko mixture, coat well with the panko mixture.
  5. Sear/brown both sides of the chicken breasts in a medium sized pan heated to medium high heat with 3 tbsp of olive oil. Reserve.
  6. Place chicken breasts in the oven to reach 165 degrees.

Orange Szechuan Noodles & Vegetables

  1. Boil a lightly salted pot of water with 1 tbsp of olive oil. Add Pappardelle’s Pasta Orange Szechuan Linguine and cook until al dente (8-10 minutes). Drain and immediately run under cold water to stop the cooking process.
  2. In a medium sized pan on low heat, sauté the fennel and onion in butter and a pinch of sugar. Be sure to stir occasionally; do not brown the fennel or onion. A lightly caramelization is key. Remove from heat. Set aside.
  3. In a very hot pan coated with a light drizzle of olive oil, sauté the bell peppers for 2 minutes. Remove from heat.

Orange Orange, Fig, White Wine, & Crushed Red Pepper Reduction

  1. Add the butter and garlic to a small sauce pot. Sauté only until garlic is fragrant. Add the fig jam, once fig jam becomes fluid, add the white wine. Reduce this mixture by ¼. Add the orange juice and red pepper flakes; reduce this mixture until it is thick enough to coat the back of your spoon.
  2. Remove from heat. Whisk in the butter slowly. Reserve.
  3. Combine all ingredients; the vegetables, noodles, and sauce in a heat pan, sauté until heated through. Plate immediately.
  4. Slice the chicken breasts and top over the Orange Szechuan noodle mixture. Garnish with crush hazelnuts and fennel fronds.