Chicken parmigiana

Method

1. 1

   For the sauce, finely dice the onion and fry with the garlic in a little spray oil. Add the Italian herbs, passata and tomato purée once onions have softened

2. 2

   Simmer the sauce for around 15 minutes until thickened, then set aside

3. 3

   Butterfly the chicken breasts by cutting them lengthways, cover in cling film and bash down to make them a little thinner

4. 4

   In a bowl mix the breadcrumbs, garlic granules and parmesan with another sprinkle of Italian herbs and some salt/pepper

5. 5

   Coat the chicken in the egg, followed by the breadcrumbs

6. 6

   Put a splash of olive oil in a frying pan and fry the chicken until golden on both sides (a couple of minutes per side)

7. 7

   Spread some sauce on top of the chicken and the mozzarella (sliced) and put on a baking tray at 180°C for 20 minutes

8. 8

   While the chicken is cooking in the oven, boil the spaghetti and put the sauce back on the heat, drain the pasta and mix with some of the tomato sauce

9. 9

   Take the chicken out of the oven once fully cooked and the cheese is golden and bubbling, serve with the pasta