Crispy Orange Sriracha New Year’s Scallopini

Heat saute pan on medium.

Rinse chicken scallopini, shake off excess water, then place in gallon ziploc bag. Add 1/2 c. Progresso It. Bread Crumbs to bag. Seal tight and shake until pieces are lightly coated with bread crumb mixture.

Add olive oil, 1 tbsp butter to pan. Add sliced green onion to pan, let saute 2 mins. Add garlic, sweet cherry peppers, pink salt, cracked peppercorns to taste. Saute another minute.

Add breaded scallopini to pan on top of green onion, sweet pepper bed. Squeeze half of orange over chicken. Saute 2 minutes. Turn carefully to finish other side to a nice golden brown. Squeeze remaining orange half over chicken. Saute another 2 mins. Turn off heat.

While chicken is cooking, add glaze ingredients to small sauce pan. Also start the orecchiette pasta boiling in salted water.

Bring glaze to a slow boil over low heat for 1 minute. Pour glaze over chicken scallopini in saute pan. Turn heat to low. Saute chicken on low heat until sauce caramelizes, reduces by about half. Remove from heat and let rest for 5 mins. Remove chicken scallopini to warm plates.

Drain pasta, reserving 1/3 c. hot pasta water. Add pasta to saute pan on low heat, stir in cream cheese until smooth. Add pasta water, a little at a time, to fine-tune consistency.

Slice chicken scallopini diagonally & fan on plate. Spoon pasta alongside, drizzling a bit of sauce over scallopini. Finish plating with an all-over slight drizzle of olive oil & dusting of parsley flakes.

Enjoy with your favorite chilled beverage.

Happy New Year 2015!

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