PARMESAN CRUSTED CHICKEN WITH TOMATO SPAGHETTI

Chicken breast--------------------------------------180 gm.

Egg-----------------------------------------------------1 no.

Read crumbs----------------------------------------200 gm.

Parmesan--------------------------------------------60 gm.

Tomato------------------------------------------------150 gm.

Tomato puree---------------------------------------40 ml.

Olive oil-----------------------------------------------30 ml.

Garlic--------------------------------------------------5 gm.

Onion--------------------------------------------------10 gm.

Chili flakes-------------------------------------------5 gm.

Sugar--------------------------------------------------2 gm.

Salt-----------------------------------------------------2 gm.

Spaghetti---------------------------------------------50 gm.

Rucola lettuce---------------------------------------10 gm.

Chicken jus-------------------------------------------20 ml.

Method

1. Follow the procedure of cooking the spaghetti and the sauce from the Penne Arrabbiata recipe.
2. Split the chicken breast into two, add seasoning and give it an egg wash.
3. In a tray, mix bread crumbs and parmesan cheese and coat the chicken breats.
4. Take olive oil in pan, sear the chicken breat on the both sides till golden brown.
5. Toss your pasta in tomato sauce and place it on the plate.
6. Cut the chicken breast into strips and arrange it over the sphagetti.
7. Pour some chicken jus (brown sauce) around it.
8. Garnish with parmesan shavings and rucola lettuce.