Chicken Parmigiana with Tomato Fusilli Lunghi

cook 20 mins
  • 100 g (3 1/2 oz) fresh white breadcrumbs
  • 25 g (1 oz) Parmesan cheese, grated
  • 4 tablespoons olive oil, plus extra for greasing
  • 4 small boneless, skinless chicken breasts
  • 75 g (3 oz) mozzarella cheese, cut into 4 slices
  • 300 g (10 oz) fusilli lunghi
  • 250 ml (8 fl oz) shop-bought tomato pasta sauce
  • salt and pepper
  • green salad, to serve
  • Mix together the breadcrumbs and Parmesan on a large plate and season. Rub about 2 teaspoons of the oil over each chicken breast, press down with your palm to flatten a little, then dip in the breadcrumb mixture until coated all over. Place on a lightly greased grill pan.
  • Drizzle with a little more oil, then cook under a preheated hot grill for 10 minutes, turning once, until golden and cooked through. Top each chicken breast with a slice of mozzarella and cook for a further 2 minutes or until the cheese has melted.
  • Meanwhile, cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente. Heat the tomato pasta sauce in a small saucepan. Drain the pasta and toss through the sauce. Cut each chicken breast in half. Spoon into serving bowls and top with the grilled chicken. Serve with the green salad.
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