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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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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
1/2 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.
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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