Chicken Parmesan with Spaghetti and Melted Mozzarella
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Ingredients
- 600 g skinless chicken breast fillets
- 40 g plain flour
- 2 eggs
- 80 g dried breadcrumbs
- 100 ml vegetable oil
- 400 g tinned chopped tomatoes
- 2 garlic cloves
- 1 tsp dried oregano
- 120 g mozzarella, grated
- 300 g spaghetti
Nutrition (per serving)
- Calories
- 899 kcal
- Protein
- 60.7 g
- Carbohydrate
- 79.8 g
- of which sugars
- 6.6 g
- Fat
- 36.5 g
- of which saturates
- 8 g
- Fibre
- 4.7 g
- Salt
- 1.13 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Flatten the chicken breasts slightly between sheets of cling film.
- 2
Dust the chicken in the plain flour, dip in the beaten eggs, then coat in the dried breadcrumbs.
- 3
Heat the vegetable oil in a frying pan and fry the chicken for 4-5 minutes on each side until golden and cooked through with no pink remaining.
- 4
Meanwhile, cook the tinned chopped tomatoes with the garlic cloves and dried oregano in a small pan for 10-12 minutes to make a sauce.
- 5
Cook the spaghetti according to the pack instructions, then drain.
- 6
Place the chicken in a baking dish, spoon over the tomato sauce, top with the mozzarella, and grill for 8-10 minutes until melted and bubbling.
- 7
Serve with the spaghetti.
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