Crispy Parmesan chicken with margherita spaghetti

Name: Crispy Parmesan chicken with margherita spaghetti
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 4 chicken breast fillets; 1 ciabatta roll; 25 g Cooks' Ingredients basil; 50 g Parmigiano Reggiano, grated; 1 large Waitrose British Blacktail Free Range Egg, beaten; 2 tbsp olive oil, extra tbsp if required; 250 g De Cecco Spaghetti; 1 onion, chopped; 1 clove/s garlic, crushed; 400 g can chopped tomatoes; 15 g Cooks' Ingredients Oregano, leaves chopped

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.

4 out of 5 stars(1) Rate this recipe

Serves4
CourseMain meal
Prepare20 mins
Cook15 mins
Total time35 mins

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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

Place each chicken fillet between 2 pieces of clingfilm and beat with a rolling pin until thin.
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.
Meanwhile, cook the spaghetti in boiling water for 10-11 minutes until tender, then drain.
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.