This family-style dinner pairs crisp breaded chicken with a simple tomato spaghetti. Rocket, Italian-style cheese, and balsamic glaze add freshness and a sharp finish.
Why this works
The contrast is the point: crunchy chicken, silky tomato sauce, and peppery greens. Sun-dried tomato paste gives the sauce a deeper flavour without needing a long cook.
Ingredients
- Chicken thighs or chicken breasts
- Breadcrumbs
- Egg
- Dried oregano
- Garlic
- Spaghetti
- Tomato passata
- Chicken stock paste
- Sun-dried tomato paste
- Grated hard Italian-style cheese
- Rocket
- Balsamic glaze
- Butter, salt, pepper, and olive oil
Method
- Season breadcrumbs with oregano and salt. Dip the chicken in beaten egg, then coat it fully in the crumbs.
- Pan-fry the chicken until golden on both sides, then finish in the oven until cooked through.
- Cook spaghetti in salted water, drain, and toss with a little oil.
- Make the sauce by frying garlic, then adding passata, stock paste, sun-dried tomato paste, a pinch of sugar, and water. Simmer until slightly thickened.
- Stir the spaghetti through the sauce with butter and half the cheese.
- Slice the chicken and serve it over the pasta.
- Finish with rocket, the remaining cheese, and a drizzle of balsamic glaze.
Cottolio tip
Let the oil heat properly before adding the breaded chicken. That first contact is what makes the coating crisp instead of heavy.
