Michael and Rachel's

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Panko chicken with fresh tomato spaghetti

Updated: 16 Aug 2016

Ingredients

  • 200g spaghetti
  • 1 onion
  • 1 pack 6 tomatoes, roughly chopped
  • 2 tsp sweet smoked paprika
  • Pinch sugar
  • Salt, pepper
  • Fresh basil
  • Oregano / other italian herbs
  • 1 or 2 chicken breast filllets
  • 1 egg, beaten
  • 50g panko breadcrumbs

Method

N.B 5 minutes is the absolute minimum cooking time on the sauce; it will be nicer if you can allow it to simmer for longer.

  1. Cook the spaghetti in boiling water for 10 minutes and drain.
  2. Meanwhile fry the onion and add the tomatoes, paprika, 150ml pasta water, and the basil / herbs / seasoning. Cook for 5 minutes. Puree with a stick blender and add a little more basil.
  3. Cut the chicken in half horizontally and dip first in the egg then in the breadcrumbs to evenly coat. Fry for at least 8 minutes, turning occasionally until cooked through with no pink meat.
  4. Serve the chicken wit the spaghetti and tomato sauce and plenty of parmesan cheese.