I first discovered this dish when I spent some time in Boston. Back then my knowledge of food was pretty limited. I was amazed not only at how delicious this recipe was, but also how filling it was, and how quickly it was in front of me! Give this a go; it’s a real crowd-pleaser.
READY IN 50 MINUTES
SERVES 4
6 tbsp plain flour, seasoned with salt and pepper
2 large eggs, beaten
100g panko breadcrumbs
500g chicken thigh fillets
vegetable oil, for frying
1 x 700g jar of good-quality passata
large handful of basil leaves, roughly torn
100g Parmesan, grated
150g mozzarella ball, cut into thin rounds
salt and pepper
TO SERVE
cooked spaghetti
1. Preheat the oven to 190°C/170°C fan/375°F/Gas mark 5.
2. Line up the seasoned flour, beaten egg and breadcrumbs in separate bowls on the work surface and have a chopping board to one side. Working with one chicken thigh fillet at a time, unroll it so it is flattened out. If any are looking too thick give them a little bash between cling film with a rolling pin so it will cook through more easily. Place the thigh in the seasoned flour, then the egg, then the panko breadcrumbs. When pressing it into the breadcrumbs give it a little push and they will grip better. Completely coat the chicken thigh all over and place on the board. Repeat until all thighs are coated.
3. Pour enough vegetable oil into a large frying pan to cover the base to about 1cm deep and place over a medium heat. Carefully cook the chicken thighs in batches for 5 minutes on each side until golden brown. Remove from the pan and drain on kitchen paper.
4. Pour half the passata into a square 14cm baking dish, then scatter over most of the basil. Scatter two-thirds of the Parmesan over this then carefully sit the browned chicken pieces in the dish. Top with the mozzarella rounds, making sure all the chicken thighs are covered.
5. Pour the remaining sauce over the chicken, season with salt and pepper, then add the remaining basil leaves and Parmesan (keep some back to serve). Bake in the oven for 30 minutes until bubbling and thickened.
6. Serve on a bed of spaghetti with some salt and pepper, the rest of the Parmesan and some torn basil. So simple, so delicious.
VIRGIN TIP
If you can’t find thigh fillets use chicken breasts, bashed thin with a rolling pin between sheets of cling film.