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.
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 unit(s)
British Chicken Breasts
50 grams
Panko Breadcrumbs
(Contains Cereals containing gluten)
180 grams
Spaghetti
(Contains Cereals containing gluten)
2 unit(s)
Garlic Clove
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains Sulphites)
1 sachet(s)
Mixed Herbs
20 grams
Parmigiano Reggiano
(Contains Milk)
32 grams
Fresh Pesto
(Contains Milk)
20 grams
Wild Rocket
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
1 unit(s)
Egg
¼ tsp
Salt for the Breadcrumbs
1 tsp
Sugar
100 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. 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 a rolling pin or the bottom of a saucepan until it’s 1-2 cm thick.
Crack the egg (see pantry for amount) into a medium bowl and whisk. Combine the breadcrumbs and salt (see pantry for amount) in another bowl.
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 with 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.
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 return to medium heat with a drizzle of oil.
Once hot, add the garlic and cook for 30 secs.
Add the passata, red wine stock paste, mixed herbs, sugar and water for the sauce (see pantry for both amounts). Simmer until thickened, 6-8 mins.
Once the sauce has thickened, stir through the butter (see pantry for amount) until melted. Remove from the heat.
When the chicken is cooked, remove from the oven and spread a spoonful of tomato sauce over each breast. Sprinkle over the Parmigiano Reggiano, then return to the top shelf of your oven until the cheese is bubbling and golden, 4-5 mins.
Once the spaghetti is cooked, add to the pan with the remaining tomato sauce. Toss to coat. 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.
Serve the rocket alongside. Drizzle the balsamic glaze over the leaves to finish.
Enjoy!
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