4 portions Fine Spaghetti or Angel hair pasta (approx 70-80g per person)
25g Butter
25g Freshly Grated Parmesan Cheese
2 stalks Fresh Basil Leaf
Fresh Ground Pepper
Olive Oil
Sea Salt
method:
1. Preheat the oven to 180?C.
2. Butterfly Chicken breasts & dust with seasoned flour. Combine eggs & milk & whisk together. Dip dusted chicken breasts into the egg mix and then crumb in panko crumbs. Repeat if necessary to ensure the breasts are well coated.
3. Set aside on a plate, but do not overlap the breasts as they will sweat and become moist. Place on kitchen towel or parchment paper to ensure they are separated.
4. For the sauce, sweat the garlic and onion in olive oil, but do not colour. Add the tomato paste and cook through.
5. Add the chopped tomato & simmer; lid removed to allow the moisture to evaporate. Add bread soda and cook out until the sauce begins to thicken slightly. Stir regularly to prevent sticking.
6. Add ketchup and seasoning to Marinara tomato sauce to finish.
7. To cook the breast: Heat oil in a medium depth pan to 175?C-180?C and shallow fry crumbed breasts until golden brown on both sides (turn as required), drain.
8. Place into the oven set to 180?C, top with cheese & cook chicken through to 75?C and the cheese has melted.
9. To cook the pasta: At the same time as the chicken is cooking, cook the pasta in rapid boiling salted water, until the pasta is just cooked. Drain in a colander to cool slightly drizzled with olive oil to prevent sticking.
10. In the same (still hot) pot you cooked the pasta, quickly add the butter and let it melt. Return pasta to the pot, toss it in the butter and season it liberally with the black pepper, salt, fresh sliced basil and the parmesan cheese.
11. Once the chicken is cooked, plate the pasta in "turned balls" as demonstrated; add the marinara sauce and top with the chicken breast & melted cheese.
