This is SUCH a comforting recipe! It’s simple to make and very effective. Children can also learn a new skill by butterflying the chicken.
Ingredients
Serves 4, generously
- 4 Chicken Breasts*
- 1 Egg, beaten
- 100g Golden Breadcrumbs
- 50g Parmesan, finely grated
- Salt and Pepper
- 1 Tsp Cooking Oil
- 400ml Tomato Passata
- 1 Garlic Clove, crushed
- 1 Tsp Sugar
- 1 Tsp Dried Mixed Herbs
- 4 Large Slices Mozzarella
- 400g Spaghetti
Directions
- Preheat the oven the 200ᵒC.
- Butterfly the chicken breasts by cutting in half lengthways and opening out.
- In a medium sized bowl, beat the egg with a fork. In another medium sized bowl, add the breadcrumbs, parmesan and season with salt and pepper.
- Dip the chicken breast first into the egg and then into the breadcrumbs, making sure it is evenly coated. Place onto a lined baking tray and set aside.
- Place a large pan of salted water onto the hob and bring to boil.
- To make the sauce, heat the oil in a pan and add the garlic. Stir for 30 seconds and then add the tomato passata, sugar and herbs. Stir constantly over a medium-low heat until the sauce thickens. Season with salt and pepper.
- Put the chicken in the oven and bake for about 10 minutes until the breadcrumbs have become golden and the chicken is cooked through.
- Add the spaghetti to the boiling water and cook for 10 minutes, or until soft.
- Remove the chicken from the oven and place the slices of mozzarella on top. Return to the oven for 2-3 minutes until the mozzarella has melted.
- Add the spaghetti to the sauce and stir.
- Serve the chicken on top of the spaghetti.
*Alternatively, use thick slices of aubergine in place of chicken for a vegetarian option.
