A long-standing favourite that suits even the fussiest palate. Why not use a whole chicken and freeze the chicken when breadcrumbed!? It’s much cheaper.

Hints and Tricks: Essential – the oil must be hot before putting the chicken in or else it will absorb in to the crumbs.  The temptation is to use less oil for health reasons - the more oil you use, the more even the cooking, and it can be used multiple times

Serves 2, Prep: 15 mins - Cook: 15 mins = Total: 30 mins

Ingredients:

·         1 x 100gms small Chicken Breast or thigh

·         20g Plain Flour

·         1 Egg

·         100gms breadcrumbs (Panko breadcrumbs)

·         100g Linguine or Spaghetti

·         Olive Oil (sunflower or rapeseed too)

·         200g Chopped Tinned Tomatoes

·         Small Bunch of Basil

·         1 Tbsp Oregano

·         1 Clove of Garlic

Directions:

Chop some garlic. Add a splash of olive oil to a pan. Add the garlic and oregano. Add the chopped tomatoes and basil. Let it simmer.

Butterfly the breast. Place your chicken breast onto a layer of cling film and then cover with another layer of cling film. With a rolling pin, tenderise each breast (by rolling them out/bashing them) until flat (½ cm thick).

Into separate bowls add flour, whisked eggs and bread crumbs. Pané  - cover your chicken breasts in flour, followed by the whisked eggs, finishing with the bread crumbs.  For extra crunchiness, follow these steps again.

Get your spaghetti on - Add oil to a frying pan. When the oil is hot, place the breast into the frying pan for 4 minutes each side or until golden brown(optional - add butter towards the end of the process). Continue to coat the chicken with the oil and butter and once golden brown, take the chicken out of the frying pan, place onto greaseproof paper and cut into strips.

Add the cooked spaghetti to the tomato sauce and mix together. Place the chicken strips onto a bed of spaghetti and tuck in! Optional - grated parmesan.