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Have you ever gone out to a restaurant before and loved something so much you just HAD to re-create it? That’s pretty much what happened to me at bertuccis. I loved their menu item Chicken Domani. It was so simple to re-create and I threw in some of my own twists to make it better

Ingredients

  *     3 boneless chicken breast
  *     bread crumbs
  *     olive oil
  *     block of asiago cheese
  *     1 bag of spinach
  *     1 box gemilli pasta
  *     1 bottle chardonnay white whine
  *     siracha hot sauce
  *     black pepper
  *     4 garlic cloves minced
  *     2 eggs

Directions

  - Whisk 2 eggs in a bowl until yokes and whites are mixed together, set aside.
  - Pour a couple of cups of bread crumbs onto a flat plate and set aside.
  - Take each piece of chicken and cut it down the middle cross wise. So you end up with the same size piece of chicken, just 2 of them. Cut the 2 pieces in half so you have 4 smaller flat pieces. Do this for the remaining chicken breasts.
  - Dip each piece into the eggs, let the extra run off, and coat in the bread crumbs then set aside.
  - Once each piece has been coated, heat olive oil in a medium saute pan over medium heat. You can probably fit up to 4 pieces of chicken at once, so go ahead and put those in the pan and cook for about 1 minute then flip and cook the other side for another. It all depends on your stove, cook until a nice medium brown color then transfer to a plate covered with paper towels. Do this for the remaining pieces of chicken then set it all aside.
  - In a large pasta pot, bring water to a boil and add gemilli pasta (the whole box). Cook according to box directions.
  - In a shallow but wide sauce pan add the bottle of wine. Grab a cheese grater and grate about half a block of asiago cheese. Add the minced garlic and pepper to taste. I swirled the siracha sauce around the pan a couple of times to make it spicy. Heat the sauce until it is bubbling and leave for 5 mintues or so then turn down to medium low.
  - Add all of the chicken and add the spinach into the sauce and simmer for 10 minutes. If you have a large serving bowl (like a big family style bowl) then put the cooked pasta in first. Then dump the chicken and sauce all over the pasta. Let stand for a few minutes then use a large sauce spoon and mix everything in with the sauce. This sauce is thin so you will have to repeat mixing every few minutes for the pasta to soak it in.

Bertucci's clone