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Fife City Bar and Grill, 3025 Pacific Hwy. East Fife, Washington 98424 253 922-9555 www.fifecitygrill.com	Diana Prine Chef

Roasted Chicken with a Sourdough Crust on Fettuccini with Washington Asparagus, Patty Pan Squash, Vine Ripened Tomatoes and Smoked Mozzarella Serves 4
4- 6 oz boneless, skinless chicken breasts
½ cup sourdough bread crumbs
Salt and pepper
8 pieces blanched asparagus
2 patty pan squash, blanched and sliced
3 orange tomatoes on the vine - slice 2, dice 1
1 zucchini, julienne
¼ teaspoon pureed garlic
1 LB cooked fettuccini
8 slices of smoked mozzarella
Olive oil
2 tablespoons fresh basil- cut chiffonade

Directions

Season the chicken and sprinkle with breadcrumbs. In a medium hot sauté pan, brown the chicken on both sides. Finish in 350-degree oven.

Sauté the zucchini, diced tomato and garlic in olive oil. Toss in the fettuccini, basil, and adjust seasonings.

Place equal amounts of pasta on each plate. Remove chicken from oven and layer with sliced tomatoes and smoked mozzarella. Garnish with asparagus and patty pan squash. Place the plates in the oven until the mozzarella begins to melt.

Roasted chicken with sourdough crust is featured on the spring/summer menu of the Fife City Bar and Grill.

Fife City Bar and Grill is open for lunch and dinner seven days a week and breakfast is served on Saturday and Sunday.