Make midweek easier with our family-friendly chicken parmagiana. Ideal for freezing for busy week nights, the recipe is also easily doubled
Prep:40 mins
Serves 4
2 large chicken breasts50g plain flour1 egg, beaten75g fresh breadcrumbs15g parmesan, finely grated, plus extra to serve4 tbsp sunflower oil125g ball mozzarella, cut into 4 slices300g spaghetti
STEP 1Cut each chicken breast in half lengthways so you have four fillets. Put the fillets on a board, cover with a sheet of baking parchment and bash with a rolling pin until they are the same thickness all over.STEP 2Put the flour in a shallow dish and season with a little salt. Tip the egg into another dish, then the breadcrumbs and parmesan into a third dish, stirring to combine. Working with one chicken fillet at a time, coat in the flour, then dip into the beaten egg, and finally coat in the cheesy breadcrumb mixture. Transfer the breadcrumbed fillets to a plate as you go. To freeze, stack the fillets in a freezerproof container between sheets of baking parchment. Will keep frozen for three months.STEP 3To make the sauce, heat the olive oil in a shallow pan and sizzle the garlic for 2 mins. Sprinkle in the sugar and add a splash of the vinegar, then tip in the tomatoes or passata. Add the oregano, season and bubble for 10-15 mins, stirring occasionally until thickened. To freeze, leave to cool completely, then transfer to a freezerproof container (portion it into more than one, if you like). Will keep frozen for up to three months. Defrost overnight in the fridge, then reheat in a pan until piping hot.STEP 4Heat the sunflower oil in a large frying pan over a medium heat and cook the breadcrumbed chicken fillets for 3 mins on each side (fresh or from frozen) until golden and crisp. Arrange on a baking tray. Spoon a little of the sauce over the middle of each fillet, and top each with a slice of mozzarella. Heat the grill to high. Cook the spaghetti following pack instructions, then drain and toss with the remaining sauce. Grill the fillets for 3-4 mins, or 1-2 mins more if they’re from the freezer, until the mozzarella is melted and bubbling, then serve.
