Italian Inspired Chicken Milanese & Bacon Tomato Spaghetti

Name: Italian Inspired Chicken Milanese & Bacon Tomato Spaghetti with Balsamic Glazed Rocket
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 50 grams Breadcrumbs; 1 sachet(s) Dried Oregano; 3 unit(s) British Chicken Thighs; 2 unit(s) Garlic Clove**; 180 grams Spaghetti; 1 carton(s) Tomato Passata; 28 grams Red Wine Stock Paste; 25 grams Sun-Dried Tomato Paste; 20 grams Grated Hard Italian Style Cheese; 20 grams Wild Rocket; 12 milliliter(s) Balsamic Glaze; 90 grams British Smoked Bacon Lardons; 1 unit(s) Egg; ¼ tsp Salt for the Breadcrumbs; 1 tsp Sugar for the Sauce; 150 milliliter(s) Water for the Sauce; 20 grams Butter

with Balsamic Glazed Rocket

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Originating from the Italian city of Milan, preparing something Milanese (or Milanesa) style means dredging thin slices of meat in flour, eggs, and seasoned breadcrumbs and frying them. This chicken version is crispy and golden on the outside while staying tender in the middle, plus, has delicious crispy bacon lardons nestled in the sauce.

Tags:

Family Friendly

Allergens:

Cereals containing gluten

•Sulphites

•Milk

•Egg

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes

Active 30 minutes

DifficultyEasy

Ingredients

serving amount

50 grams

Breadcrumbs

(Contains: Cereals containing gluten)

1 sachet(s)

Dried Oregano

3 unit(s)

British Chicken Thighs

2 unit(s)

Garlic Clove**

180 grams

Spaghetti

(Contains: Cereals containing gluten)

1 carton(s)

Tomato Passata

28 grams

Red Wine Stock Paste

(Contains: Sulphites)

25 grams

Sun-Dried Tomato Paste

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

20 grams

Wild Rocket

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

90 grams

British Smoked Bacon Lardons

Not included in your delivery

1 unit(s)

Egg

¼ tsp

Salt for the Breadcrumbs

1 tsp

Sugar for the Sauce

150 milliliter(s)

Water for the Sauce

20 grams

Butter

Nutritional information

Energy (kJ)4627 kJ

Energy (kcal)1106 kcal

Fat46 g

of which saturates16.9 g

Carbohydrate111.1 g

of which sugars13.6 g

Dietary Fibre6.2 g

Protein63.6 g

Salt5.9 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Bowl

•Large Saucepan

•Baking Tray

•Pan

•Garlic Press

•Colander

•Medium Bowl

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7. Put a large saucepan of water on to boil with 1/2 tsp salt for the pasta.

Crack the egg (see pantry for amount) into a medium bowl and whisk. Put the breadcrumbs into another medium bowl with the salt for the breadcrumbs (see pantry for amount) and half the dried oregano.

Dip the chicken into the egg and then the breadcrumbs, ensuring it is completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.

Pop a large frying 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. Place the chicken on the middle shelf until cooked through, 8-11 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, peel and grate the garlic (or use a garlic press).

Add the spaghetti to the water and bring back to the boil. Cook until tender, 8 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Clean out the chicken pan, then pop it back on medium-high heat with a drizzle of oil.

Once hot, add the bacon and stir-fry, 4-5 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook it thoroughly.

Add the garlic and stir fry for 1 min. Stir in the remaining oregano, passata, red wine stock paste, sun-dried tomato paste, sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then simmer until slightly thickened, 6-8 mins.

When the sauce has thickened, stir in the cooked pasta, butter (see pantry for amount) and hard Italian style cheese until well combined. Taste and season with salt and pepper if needed. Add a splash of water if it looks too thick.

Once the chicken is cooked, carefully slice into 2cm thick slices.