Breaded Chicken Breast 

Heirloom Cherry Tomato Relish

Balsamic Vinegar 

Fettuccine

Lemon Wheels

Basil Cream Sauce

Extra Virgin Olive Oil 

2x, medium sauté pans.

Small sauté pan.

Pasta Pot (for boiling water)

Pasta Strainer 

Tongs

Oven-safe baking sheet

1. Pre-heat oven to 350 degrees.
2. Place your pasta pot, filled with water on the stovetop and turn the burner to high heat, bring water to boil. While water is boiling move to the next step.
3. Place the medium sauté pan on the stovetop, pour oil into the pan, then turn the burner to high heat.  Place breaded chicken into sauté pan and sear both sides of the chicken for 1 minute for each side.
4. After the chicken has been seared, remove the chicken from the pan and place it onto the oven-safe baking sheet. Add lemons slices on top of the chicken and place the baking sheet in the preheated oven at 350 degrees for a total of 8 minutes.
5. While chicken is in the oven, place a small amount of oil into the small sauté pan, and place it on the stovetop burner set to medium-high heat.
6. Ones the new sauté pan is hot, add the tomato relish ingredients to the heated pan and sauté for a total of 3 minutes. After 3 minutes,  add the balsamic vinegar and sauté the balsamic as it reduces to a glaze. Once glazed, remove from the heat and place on the stove with burners off. You will be adding the cooked pasta into this pan to absorb this sauce. 

Pasta Preparation.

1. Place the second medium sauté pan to a stovetop burner, turn the heat set to low heat.
2. Place the fresh pasta into the boiling pasta pot and cook for 2 minutes.
3. Once the pasta has cooked, strain it, and add it to the sauté pan with sauce (step 6 above).
4. Please ensure to completely cover the pasta with the sauce, then set aside and get ready to plate.