We had guests over with kids, immediately this dish came to mind. There isn’t a single kid who does not like tomato pasta. For the adults, the breaded and cheesy chicken adds a layer of enjoyment. Use tomato passata for the marinara sauce, or replace with your own slow-cooked sugo if available. Be sure to wash your hands after handling the chicken.
Serves 5
Time: 🕰🕰
Effort: 💪💪
Ingredients:
350g pasta (70g per person)
2 chicken breast
1 jar tomato passata
1 teaspoon sugar
Salt and pepper
Flour, egg wash, bread crumbs
Dried oregano
Provolone cheese
Vegetable oil for shallow-frying
Method:
1. Butterfly chicken breasts and pat dry
2. Place between two pieces of kitchen towel, and roll flat with a rolling pin
3. Heat oil to around 160’c (medium sizzle when chicken placed within)
4. Set up flour, egg wash, and breadcrumbs station
5. Salt the flour and breadcrumbs
6. Add black pepper to the breadcrumbs
7. Dip chicken in flour, egg, flour, shaking any excess before each subsequent step
8. Shallow-fry in 2cm oil until golden
9. Preheat oven to 220’c
10 Prepare marinara sauce by mixing passata with sugar oregano, season to taste
11. Once chicken is crispy, bake with a few spoonfuls of the marinara sauce and the cheese on top for 10 minutes until cheese is melted
12. Meanwhile, boil pasta in salted water, then mix with marinara sauce until well coated and stained in red
13. Serve by sliding baked chicken pieces on top of pasta
14. Garnish with more dried oregano, or finely chopped parsley
Nat & E Homecooking 