5 minutes
20 minutes
- 4 free-range skinless chicken breasts (about 500 g)
- 1 extra-large free-range egg (if you want to double crumb, use a jumbo egg)
- sea salt and freshly ground black pepper, to taste
- 80 g fresh breadcrumbs
- 3 T canola or olive oil
- 1 x 200 g sachet Woolworths Napoletana sauce
- 60 g Parmesan, grated
- 150 g mozzarella, shaved
- basil leaves, for sprinkling
- 350 g baby marrow spaghetti (or pasta 200 g)
- green salad, for serving
- Preheat the oven to 220°C. Bash the chicken breasts to flatten evenly. Beat the egg with some seasoning. Dip the chicken into the egg, then into breadcrumbs. Fry in the oil for a few minutes on each side until golden. Drain on kitchen paper.
- Line a baking tray with baking paper and place the chicken in the tray. Spoon over the Napoletana sauce, sprinkle with Parmesan and top with the mozzarella.
- Bake for 12 minutes or until the cheese is melted and bubbly and the chicken just cooked and moist.
- Serve on vegetable spaghetti or regular pasta, with the salad on the side.
Cook’s note: Make the crumbed fillets from scratch, top with ready-made Napoletana sauce and cheese, and this Italian-American favourite is on the table in under an hour.
*Recipe by Phillippa Cheifitz, courtesy of Woolworths Taste.
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