Ultimate Crispy Chicken Parmigiana

Pop a large frying pan on high heat with 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 and bake on the middle shelf until cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

When your pan of water is boiling, add the spaghetti 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.

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

Wipe out the (now empty) frying pan and return to medium heat with a drizzle of oil.

Once hot, add the garlic and cook for 30 secs. 

Add the passata, red wine stock paste, mixed herbs, sugar and water for the sauce (see pantry for both amounts). Simmer until thickened, 6-8 mins. 

Once the sauce has thickened, stir through the butter (see pantry for amount) until melted. Remove from the heat.

When the chicken is cooked, remove from the oven and spread a spoonful of tomato sauce over each breast. Sprinkle over the Parmigiano Reggiano, then return to the top shelf of your oven until the cheese is bubbling and golden, 4-5 mins.

Once the spaghetti is cooked, add to the pan with the remaining tomato sauce. Toss to coat. Add a splash of water if it's a little thick.