Two crowd pleasers in one dish.
4 single chicken breasts
1/3 cup plain flour
2 free-range eggs, lightly beaten
1/4 cup milk
3 cups fresh breadcrumbs
2 tbsp mixed fresh herbs, chopped
3 cups penne pasta
1 1/4 cups grated parmesan
1/2 cup ricotta
2 tbsp finely chopped chives
8 slices pancetta (about 120g), roughly chopped
Sea salt and freshly ground black pepper
1 tsp truffle oil (optional)
2 tbsp olive oil
Preheat the oven to 180C.
Use a meat mallet to pound the chicken to an even thickness (it doesn't need to be too thin). Dust with flour, shaking off the excess, and dip into the combined eggs and milk. Coat with the combined breadcrumbs and herbs, pressing the crumbs on firmly. Refrigerate for half an hour.
Meanwhile, cook the pasta in plenty of salted boiling water until al dente (about 13 minutes). Drain. Place the pasta in a large bowl with half the parmesan, ricotta, chives and pancetta. Mix well and season to taste. Transfer the mixture to a large greased baking dish. Pour over the cream and sprinkle with remaining parmesan. Drizzle with truffle oil (optional).
Bake for 30 minutes, or until the top is golden brown.
Heat the olive oil and butter in a large frying pan and cook the chicken over medium heat for about 5 minutes each side, or until cooked through and golden brown.
Serve with the pasta.