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Crispy Parmesan chicken with margherita spaghetti
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4 chicken breast fillets
1 ciabatta roll
25g Cooks’ Ingredients Basil
50g Parmigiano Reggiano, grated
1 large Waitrose British Blacktail Free Range Egg, beaten
2-3 tbsp olive oil
250g De Cecco Spaghetti
1 onion, chopped
1 clove garlic, crushed
400g can chopped tomatoes
½ x 15g pack Cooks’ Ingredients Oregano, leaves chopped
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.
Typical values per serving:
This recipe was first published in August 2015.