Ultimate Crispy Chicken Parmigiana
with Spaghetti, Pesto Drizzle and Rocket Salad
Looking for a taste of everyday luxury? This Ultimate Crispy Chicken Parmigiana is our best ever version, with premium ingredients for an extra special twist on a classic recipe.
The quantities provided above are averages only.
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
2
British Chicken Breasts
50
Panko Breadcrumbs
(Contains Cereals containing gluten)
180
Spaghetti
(Contains Cereals containing gluten)
1
Garlic Clove
1
Finely Chopped Tomatoes with Onion and Garlic
10
Chicken Stock Paste
40
Parmigiano Reggiano
(Contains Milk)
32
Fresh Pesto
(Contains Milk)
20
Wild Rocket
12
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
1
Egg
¼
Salt for the Breadcrumbs
1
Sugar for the Sauce
100
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with 1/2 tsp salt for the spaghetti.
Sandwich each chicken breast between two pieces of baking paper. Pop onto a board, then give it a bash with the bottom of a saucepan or a rolling pin until it’s 1-2 cm thick.
Crack the egg (see pantry for amount) into a medium bowl and whisk. Put the panko breadcrumbs into another bowl, then season with the salt for the breadcrumbs (see pantry for amount) and pepper.
Season the chicken, then dip it 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 until cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once cooked, remove from oven and set aside.
When your pan of water is boiling, add the spaghetti 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.
Meanwhile, peel and grate the garlic (or use a garlic press).
Wipe out the (now empty) frying pan and pop on medium-high heat with a drizzle of oil.
Once hot, add the garlic and fry for 30 secs.
Add the chopped tomatoes, chicken stock paste, sugar and water for the sauce (see pantry for both amounts). Simmer until thickened, 8-10 mins.
Once the sauce has thickened, gently stir through half the parmesan, then remove from the heat.
Spoon a third of the tomato sauce overe the crispy chicken. Top with the remaining parmesan.
Bake on the top shelf of the oven until the cheese is bubbling and golden, 4-5 mins.
Once cooked, add the spaghetti to the remaining tomato sauce. Add a splash of water if it's a little thick.
Share the spaghetti between your bowls and top with the chicken parmigiana. Drizzle over the pesto to finish.
Serve the rocket salad alongside finished with a drizzle of the balsamic glaze.
Enjoy!
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