Crispy Chicken Parmigiana
with linguine, pesto & salad
The quantities provided above are averages only.
Ingredients
320 grams
Irish Chicken Breast
1 pack(s)
Breadcrumbs
(Contains Wheat)
180 grams
Dried Linguine
(Contains Wheat May be present Mustard, Soya)
1 unit(s)
Garlic
1 pack(s)
Chopped Tomato with Onion & Garlic
1 sachet(s)
Chicken Stock
(Contains Barley, Wheat)
1 unit(s)
Grated Italian Style Hard Cheese
(Contains Milk)
30 grams
Green Pesto
40 grams
Salad Leaves
1 sachet(s)
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Oil
1 unit(s)
Egg
½ tsp
Sugar
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Boil a large pot of salted water for the linguine.
When boiling, add the linguine to the water and bring back to the boil. Cook until softened, 10-12 mins. Once cooked, drain in a colander and pop back in the pot, off the heat. Drizzle with oil and stir through to prevent sticking. TIP: If you’re in a hurry you can boil the water in your kettle.
Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with the bottom of a pot until it’s 1-2cm thick. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Crack 1 egg (per 2P) into a medium bowl and whisk. Add the breadcrumbs and seasoning to another bowl. Season with salt and pepper. Dip the chicken into the egg and then the breadcrumbs, ensuring it is completely coated. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.
Pop a large pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.
Once hot, carefully lay the chicken into the pan, and fry until golden-brown, 2-3 mins on each side. Adjust the heat if necessary.
Transfer the chicken to a baking tray and bake on the middle shelf until cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once cooked, remove from oven and set aside.
Meanwhile, peel and grate the garlic (or use a garlic press).
Wipe and reutrn the pan to a medium-high with drizzle of oil.
Once hot, add the garlic and fry for 30 secs.
Add the chopped tomatoes, stock and 1/4 tsp sugar (per 2P). Cover and cook fot 6-8 mins. Add a splash of water if required to loosen the sauce and season to taste with salt and pepper.
Once the sauce has thickened, gently stir through half the Italian hard cheese, then remove from the heat.
Spoon a third of the tomato sauce overe the crispy chicken. Top with the remaining Italian hard cheese.
Bake on the top shelf of the oven until the cheese is bubbling and golden, 4-5 mins.
Once cooked, add the linguine to the remaining tomato sauce. Add a splash of water if it's a little thick.
Share the linguine between your bowls and top with the chicken parmigiana. Drizzle over the pesto to finish.
Serve the rocket salad alongside finished with a drizzle of the balsamic glaze.
