Airline chicken breast, 6oz 1 ea
Linguine pasta portion, 6oz 1 ea
Sundried tomatoes 1 oz
Fresh basil, chiffonade 1 Tbsp
Garlic cream reduction 2 oz
Clam base 3 oz
Crispy proscuitto 1 oz
Parmesan cheese 1 oz
Butter 1/2 oz
Olive oil 1 tsp


1. Heat oil in pan over medium heat. Season chicken breast with salt and pepper and place in pan skin side
down. Cook for 3-4 minutes. DO NOT FLIP. Place pan in 500 degree oven and cook 6-8 minutes.
Heat another pan over medium high heat. Add crispy proscuitto to pan and cook until oils start to leak
out, 2-3 minutes. Add sundried tomatoes and cook another minute. Add cream reduction, clam base, and
fresh basil. Place pasta portion in water. Cook cream mixture just until it starts to thicken. Add pasta and
parmesan. Toss together and place in pasta bowl. Remove chicken from pan. Skin should be crispy.
Slice on a bias and serve shingled on pasta with bone. Garnish with green onions and shredded
Parmesan cheese.

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