Italian Inspired Chicken Breast Milanese and Tomato Spaghetti
with Balsamic Glazed Rocket
This Italian Inspired Chicken Breast Milanese and Tomato Spaghetti is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
50 grams
Breadcrumbs
(Contains Cereals containing gluten)
1 sachet(s)
Dried Oregano
2 unit(s)
Garlic Clove
180 grams
Spaghetti
(Contains Cereals containing gluten)
1 carton(s)
Tomato Passata
10 grams
Chicken Stock Paste
25 grams
Sun-Dried Tomato Paste
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
20 grams
Wild Rocket
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
2 unit(s)
British Chicken Breasts
Not included in your delivery
1 unit(s)
Egg
¼ tsp
Salt for the Breadcrumbs
1 tsp
Sugar for the Sauce
150 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Sandwich each chicken breast between two pieces of baking paper. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2 cm thick. Season with salt and pepper.
Crack the egg (see pantry for amount) into a medium bowl and whisk. Put the breadcrumbs and half the dried oregano into another bowl, season with salt (see pantry for amount) and pepper.
Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.
Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.
Once hot, carefully lay the chicken into the pan and fry until golden brown, 2-3 mins on each side. Adjust the heat if necessary.
Transfer the chicken to a baking tray and bake on the middle shelf of your oven until cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. Discard the oil from the chicken pan.
Meanwhile, peel and grate the garlic (or use a garlic press).
Add the spaghetti to the water and bring back to the boil. Cook until tender, 8 mins. Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
Clean out the chicken pan, then pop it back on medium-high heat with a drizzle of oil.
Once hot, add the garlic and stir fry for 1 min. Stir in the remaining oregano, passata, chicken stock paste, sun-dried tomato paste, sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then simmer until slightly thickened, 6-8 mins.
When the sauce has thickened, stir in the cooked pasta, the butter (see pantry for amount) and half of the hard Italian style cheese until well combined. Taste and season with salt and pepper if needed. Add a splash of water to the sauce if it looks too thick.
Once the chicken is cooked, carefully slice into 2cm thick slices.
Divide the tomato spaghetti between your bowls and arrange the chicken slices on top. Sprinkle over the remaining cheese.
Scatter the rocket leaves on top. Drizzle over the balsamic glaze.
Enjoy!
