This delicious recipe was created by the genius Jamie Oliver. It’s not difficult to make, it will take about 45 minutes to complete and yields 2 servings. Each serving contains 965 calories.
- 2 cloves Garlic
- ½ a bunch of fresh Basil
- Olive oil
- 400 g tin of plum Tomatoes
- 150 g skinless Chicken breasts
- 100 g plain Flour
- 2 large Eggs
- 100 g Breadcrumbs
- 30 g Parmesan cheese
- 150 g dried Spaghetti
- Prepare the garlic by removing the peel and finely slicing. Set aside.
- Remove the basil leaves from their stalks. Chop the leaves finely, set aside. Then chop the stalks.
- In a medium saucepan, heat the olive oil over a medium heat.
- Add the garlic and basil stalks. Cook for about 2 minutes or until golden.
- Add the tinned tomatoes and squash gently with the back of a wooden spoon. Fill the empty tin with water and add to pan.
- Season with salt and pepper and simmer for about 30 minutes until the sauce is thick and glossy.
- Place chicken breasts onto clingfilm. Wrap the clingfilm around the chicken and flatten with a mallet. Do not make the breasts too thin as this will make them dry.
- In a mixing bowl, add the flour.
- In a second mixing bowl, whisk the eggs.
- In a third mixing bowl, mix the breadcrumbs with 15g parmesan.
- Coat the flattened chicken breasts in the flour, then the egg and finally the breadcrumbs. Make sure to coat them thoroughly. Try you best to coat them correctly in the first go. When double or even triple dipping, one enhances the chances of creating a mess.
- In a new frying pan, heat oil over a medium heat. Cook the chicken for about 10 minutes on each side or until golden and cooked through.
- Prepare your spaghetti by following the instruction on the packet.
- When ready, drain and add the tomato sauce.
- Serve the pasta alongside the chicken, with the remaining parmesan and basil leaves.
Source: Jamie Oliver