This classic Italian dish can easily be prepared in advance and cooked just before serving.
Serves 4
1 tbsp olive oil
1 garlic clove, crushed
1 x 400g (14oz) tin chopped tomatoes
1 tbsp tomato purée
leaves from 1 x 20g (¾oz) packet fresh basil, chopped
50g (2oz) Parmesan, finely grated
25g (1oz) seasoned plain flour
1 egg, beaten
25g (1oz) butter
4 boneless, skinless chicken breasts
150g (5oz) mozzarella, sliced
salt and freshly ground black pepper
for the parsley butter tagliatelle
350g (12oz) egg tagliatelle
25g (1oz) butter
1 small garlic clove, crushed
leaves from 1 x 20g (¾oz) packet fresh flat-leaf parsley, chopped
Step one Preheat the oven to 200°C/400°F/gas 6. Put the olive oil and garlic into a medium-sized pan and, as soon as it starts to sizzle, add the tomatoes and tomato purée. Simmer for about 10 minutes until thickened. Stir in the basil and some seasoning to taste. Set to one side.
Step two Mix half the grated Parmesan into the seasoned flour and tip it into a shallow dish. Tip the egg into a separate shallow dish.
Step three Melt the butter in a medium-sized frying pan. Dip the chicken breasts into the beaten egg, then the flour and cheese mixture and add them to the pan. Cook over a medium–high heat for about 3 minutes on each side until lightly golden. Transfer them to a small, shallow ovenproof dish and pour over the tomato sauce.
Step four Lay two slices of mozzarella on top of each chicken breast and sprinkle over the rest of the Parmesan. Cover the dish loosely with foil and bake for 15 minutes. Uncover and cook for a further 15 minutes or until the cheese is lightly browned.
Step five Meanwhile, bring a large pan of salted water to the boil. Add the tagliatelle and cook for 8–9 minutes. Mix the butter with the garlic, chopped parsley and some seasoning to taste. Drain the pasta, return to the pan with the parsley butter and toss together well.
Step six Remove the chicken from the oven and serve with the tagliatelle, garnished with a few leaves of flat-leaf parsley.