About the Dish

8 ounces Chicken Breast
1/2 cup Panko
1 packet Duke's Mayonnaise
4 ounces Pappardelle Pasta
2 tablespoons Pesto
1 Shallot
1 teaspoon Capers
1 Lemon
2 ounces Arugula
6 ounces Salad Tomatoes
Per Serving
Calories 560
Total Fat 21 g
Saturated Fat 3 g
Trans Fat 0 g
Cholesterol 185 mg
Sodium 590 mg
Total Carbohydrates 55 g
Dietary Fiber 4 g
Sugar 6 g
Protein 38 g
Sandra Gutierrez

Sandra Gutierrez out of Cary, North Carolina is a bilingual national expert on Latin Cuisine. Over her two-decade career, she has taught thousands to cook through her four cookbooks and many classes.

Born in the USA, Sandra grew up in Latin America, where she learned about Latin American cuisine. In a career that spans more than two decades, food writer and instructor Sandra Gutierrez has taught thousands how to cook. Born in the United States, this bilingual, award-winning Latina author of four cookbooks is considered one of the top national experts on Latin American and Southern regional cuisines. "I draw inspiration from many places. I love to read about history and the history of food, where ingredients came from, why we eat what we eat. The seasons also, of course, carry a lot of importance in what I choose, what ingredients I get, making sure that they’re local, that they’re seasonal, that they’re at their peak. And then of course, art. I like the food to actually look pretty on the plate, so I also like to look at the way you see paintings, and you see landscapes, and in nature when you see the colors. I like to be able to transfer that in a plate. To me, cooking and eating is more than just something that we do to survive. We have an opportunity to do simple food, and delicious food, but also to truly enjoy every single aspect of it, and put all of our 5 senses into the experience." Sandra has assisted other culinary personalities in their classes or book signings in and around the Triangle area, including chefs Emeril Lagasse, Sara Moulton, Daisy Martinez, Giuliano Hazan, Presidential Pastry Chef Roland Mesnier, and the Grande Dame of Mexican Cuisine, Diana Kennedy and has been featured on television and radio shows. BOOKS: The New Southern-Latino Table: Recipes That Bring Together the Bold and Beloved Flavors of Latin America and the American South (part of the Gateways/Portales exhibit through this summer at the Smithsonian Institution in Washington, D.C.); Latin American Street Food: The Best Flavors of Markets, Beaches, and Roadside Stands from Mexico to Argentina; Empanadas: The Hand-Held Pies of Latin America; Beans and Field Peas, a Savor the South Cookbook. PUBLICATIONS: USA Today; The Miami Herald; The Post and Courier; The Local Palate; FOX Latino; Huffington Post; NBC Latino; RELISH; Military Officer Magazine; Cooking Club of America. AWARDS: 2016 Gourmand Award; MFK Fisher Awards for Excellence in Culinary Writing by Les Dames d’Escoffier International. To learn more about Sandra, visit sandraskitchenstudio.com

Pale Ale

How do you make good chicken even better? Bread and fry it, of course! Add in some pesto pasta and a little peppery arugula, and you have a good excuse for a pale ale. We suggest Atlanta's oldest brewery, Red Brick Soul of the City.

Red Brick Soul of the City, Atlanta, Georgia

Sparkling blend of Pinot Noir, Chardonnay & Pinot Meunier - England

English sparkling wines are made from a similar band of chalky soils that extend from Champagne, France to southern England. This gives the wine a lively acid profile counterbalanced by a baked apple richness. It should pair well with the baked breaded chicken, and the crisp citrus flavors of the sparkling wine will suit the sweet herbaceous nature of the pesto in the pasta.

Nyetimber ‘Classic Cuvee,’ Sparkling Wine, England

METHOD

1
• Heat oven to 450° F. • Fill a saucepan half full with about 6 cups water. Stir in 1 teaspoon kosher salt, and place over high heat. This is your pasta cooking water.
2
MISE EN PLACE • Halve tomatoes. • Peel and halve shallot. Mince 1 tablespoon (save any remaining shallot for another use). • Drain and finely chop capers. • Halve and juice lemon. • Discard any tough arugula stems.
3
Place chicken between 2 sheets of plastic wrap, or in an open resealable bag. Use a heavy skillet (or meat mallet) to pound chicken to 1/4-inch thickness.
4
• On a shallow plate, spread panko. • Coat chicken with mayonnaise. • Press chicken into panko, turning to thoroughly coat.
5
• Place chicken on a nonstick baking sheet. Bake until panko begins to lightly brown, 6-8 minutes. • Flip chicken. Bake until opaque throughout, 6-8 minutes. Note: You may spray pan and chicken with cooking spray before baking, for a more golden crust.
6
While chicken bakes: • When water boils, add pasta. Cook, stirring occasionally, until pasta is tender but not mushy, 6-8 minutes. • Reserve 1/4 cup cooking liquid. • Drain pasta.
7
Toss pasta with pesto and enough reserved cooking liquid to coat. Taste and adjust seasoning as desired.
8
• In a large bowl, whisk together measured shallot, capers, lemon juice, 2 teaspoons olive oil, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. • Toss is arugula and tomato.
9
• Divide pasta and chicken between 2 plates. • Serve with arugula-caper salad, and enjoy!

NEVER MISS OUT AGAIN, OPT IN TO RECEIVE OUR NEWSLETTER