Chicken parmigiana with spaghetti

• Chicken breast fillets500g
• Plain flour30g
• Free range eggs (15 pack)1
• Sliced wholemeal loaf1
• Passata500g
• Garlic (4 bulbs, approx 40 cloves)2
• Mozzarella ball125g
• Spaghetti400g
• Vegetable oilstore cupboard30ml

Plus salt and pepper. About £5.97 for the amounts used.

Method

1. 1

   Heat the oven to 200°C (180°C fan, gas 6).

2. 2

   Blitz or grate 3 slices of bread into crumbs. Slice 500g chicken breast in half horizontally. Dip in 30g flour, then 1 beaten egg, then the crumbs. Fry in 2 tbsp oil for 3 minutes on each side until golden, then put in a baking dish.

3. 3

   Simmer 500g passata with 2 crushed garlic cloves for 5 minutes. Season. Spoon a little over each piece of chicken and top with 125g torn mozzarella.

4. 4

   Bake for 15 minutes until the cheese is bubbling and the chicken is cooked through.

5. 5

   Cook 400g spaghetti following the pack, toss with the rest of the sauce and serve with the chicken.