Crispy chicken with tomato puree and spaghetti recipe

219 ratings Rate
  • Serves 4
  • 20 mins to prepare and 40 mins to cook
  • 710 calories / serving
Share
Rate
Rate
Binder
Add this recipe to your binder.
Add
Mealplan
173163 HERO

Pre-heat the oven to 200°C. Grease and line a baking sheet with nonstick baking paper.

Place the flour in a shallow dish and season it well. Place the beaten egg in a shallow dish and combine the breadcrumbs in a shallow dish as well. Dredge the chicken breasts in the flour, then shake off any excess. Dip in the egg, coating well, then roll in the breadcrumbs. Arrange on the baking tray and bake for 25-30 minutes until the breadcrumbs are crisp and golden and the chicken is firm and cooked through, with no pink showing.

Meanwhile, combine all the ingredients for the tomato puree in a small saucepan. Bring to a simmer over a moderate heat and cook for 10-15 minutes, stirring occasionally until reduced and thick.

When the chicken is towards the end of its cooking time, cook the spaghetti in a large saucepan of boiling, salted water until 'al dente'; usually 10-12 minutes. Remove the chicken from the oven and top with the grated mozzarella. Return to the oven for 5 minutes to melt.

Drain the spaghetti when ready and leave to cool for a minute.

Meanwhile, heat the olive oil for the spaghetti in a large saucepan over a moderate heat until hot, then fry the garlic for 1 minute, stirring frequently. Add the spaghetti, the chopped herbs and some seasoning.  Toss well and serve in rolls on plates.

Remove the chicken and cut the breasts in half. Re-heat the tomato puree if necessary and spoon onto the plates. Sit the cut chicken on top and serve.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

Text
ingredients
Email recipe details
Print recipe
  • Ingredients

  • For the chicken breasts

  • 50ml olive oil
  • 4 skinless chicken breasts
  • 25g plain flour
  • 75g natural breadcrumbs
  • 75g panko breadcrumbs
  • 2 small eggs, beaten
  • 25g grated mozzarella
  • salt
  • pepper
  • For the tomato puree

  • 15ml olive oil
  • 400g peeled plum tomatoes
  • ½tsp caster sugar
  • salt
  • pepper
  • For the spaghetti

  • 200g spaghetti
  • 25ml olive oil
  • 2 cloves garlic, roughly chopped
  • 1tbsp parsley leaves, finely chopped
  • 1tbsp oregano leaves, finely chopped
  • salt
  • pepper
Shop ingredients
Ways to shop
Look out for this basket to buy recipe ingredients.
Find out more

or
  • Energy 2985kj 710kcal 36%
  • Fat 24.1g 34%
  • Saturates 4.6g 23%
  • Sugars 6.3g 7%
  • Salt 1.9g 32%

of the reference intake
Carbohydrate 71.8g Protein 48g Fibre 5g

Convert

Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.