Chicken Parm Spaghetti

Cooking time: 30 mins

SERVES: 4
Difficulty: Medium

Ingredients

- 4 x skinless chicken breasts.
- 10g onion powder.
- 10g garlic powder.
- 3g dried oregano.
- Salt.
- Cracked Black pepper.
- 200g plain four.
- 2 eggs beaten.
- 200g panko breadcrumbs.
- Sunflower oil for frying. - 200g Mozzarella.
- 50g Salted butter. - 500g cherry tomatoes.
- 10g sliced garlic.
- 50g olive oil.
- 5g salt.
- 10g sugar.
- 3 stems of basil. - 500g Spaghetti

Method

- Butterfly your chicken breast and smack it flat with a meat hammer.
- Season the fillets with the herbs, spices, salt & pepper.
- When it comes to pané, you should set up your bowls from right to left. Flour, egg, panko. Dredge in each from right to left, starting with the flour, and then place to one side.
- Heat your oil in a large frying pan and fry the chicken for 4 mins each side finishing with the salted butter.
- Once golden brown. Remove and place on a clean tray.
- heat the oil to a medium heat in a saucepan, Add the tomatoes and the garlic and sweat for 35 minutes until you have a rich tomato sauce. - Correct the seasoning with salt, & sugar before spooning over each chicken breast (half the sauce should be left). Top each chicken breast with mozzarella and grill until golden brown on top. - Boil the spaghetti in salted water until aldente before placing into the remaining tomato sauce. Serve together and enjoy!