Crispy Parmesan chicken with margherita spaghetti

Crispy Parmesan chicken with margherita spaghetti

The spaghetti in the margherita sauce, elevated here by the earthy oregano and fresh basil, compliments the crispy parmesan chicken perfectly, making for a hearty meal.

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  • Serves4
  • CourseMain meal
  • Prepare20 mins
  • Cook15 mins
  • Total time35 mins

Ingredients

  • 4 chicken breast fillets
  • 1 ciabatta roll
  • 25g Cooks' Ingredients basil
  • 50g Parmigiano Reggiano, grated
  • 1 large Waitrose British Blacktail Free Range Egg, beaten
  • 2 tbsp olive oil, extra tbsp if required
  • 250g De Cecco Spaghetti
  • 1 onion, chopped
  • 1 clove/s garlic, crushed
  • 400g can chopped tomatoes
  • ½ x 15g Cooks' Ingredients Oregano, leaves chopped

Method

  1. Place each chicken fillet between 2 pieces of clingfilm and beat with a rolling pin until thin.

  2. Place the bread and half the basil in a food processor, and blitz to make breadcrumbs. Stir in the Parmigiano Reggiano and season. Dip the chicken in the egg and then press into the breadcrumbs until well coated. Heat some of the oil in a frying pan and fry the chicken in 2 batches for 3-4 minutes on each side until golden and cooked throughout with no pink meat. Keep in a warm oven while cooking the second batch.

  3. Meanwhile, cook the spaghetti in boiling water for 10-11 minutes until tender, then drain.

  4. Heat 1 tbsp oil in a saucepan and fry the onion and garlic for 3-4 minutes. Add the tomatoes and oregano, and cook for 5 minutes. Stir in the remaining basil and season. Toss in the spaghetti and serve with the chicken.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,558kJ/ 379kcals

Fat

15.7g

Saturated Fat

8g

Carbohydrates

52.8g

Sugars

39.7g

Fibre

1.5g

Protein

6.5g

Salt

0.4g

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Overall rating (4/5)

4 out of 5 stars1 rating