Chicken Parmigiana & Spaghetti

• Chicken breast(700 g)
• Salt(2 tsp)
• Black pepper(1 tsp)
• Garlic powder(1 tsp)
• All-Purpose Flour(4 tbsp)
• Eggs(2)
• Breadcrumbs(120 g)
• Parmesan(60 g)
• Olive oil(3 tbsp)
• Onion(1)
• Garlic(3 cloves)
• Tomato paste(1 tbsp)
• Canned tomatoes(400 g)
• Dried Oregano(1 tsp)
• Fresh basil(10 g)
• Mozzarella(180 g)
• Spaghetti(320 g)

Method

1. 1

   Preheat the oven to 220°C. Slice the {Chicken breast} horizontally into 4 thin cutlets, then season all over with {Salt}, {Black pepper}, and {Garlic powder}. Set up 3 shallow bowls with {Flour}, beaten {Eggs}, and a mixture of {Breadcrumbs} and half the {Parmesan}.

   ~15 min

2. 2

   Coat each chicken cutlet in {Flour}, then {Eggs}, then the breadcrumb mixture. Heat {Olive oil} in a large frying pan over medium heat and cook the chicken for 2–3 minutes per side until golden. Transfer to a baking tray or dish.

   ~8 min

3. 3

   In the same pan, cook the chopped {Onion} and sliced {Garlic} for 3 minutes until softened. Stir in {Tomato paste}, {Canned tomatoes}, and {Oregano}. Simmer for 10 minutes until thick and spoonable.

   ~13 min

4. 4

   Meanwhile, cook the {Spaghetti} in a large pot of salted water until al dente. Drain, reserving a splash of pasta water if needed to loosen the sauce later.

   ~10 min

5. 5

   Spoon some tomato sauce over each chicken piece, then top with the {Mozzarella} and remaining {Parmesan}. Bake for 10 minutes until the cheese is melted and bubbling and the chicken is cooked through.

   ~10 min

6. 6

   Toss the {Spaghetti} with the remaining tomato sauce, divide between plates, and set the chicken on top. Finish with torn {Fresh basil}.

   ~2 min