Chicken Parmigiana Casserole 2

The recipe Chicken Parmigiana Casserole Kitchen Mode

• 1

  Preheat oven to 200ºC, Gas Mark 6. Put a pot of water on to boil. Lightly grease a medium baking dish.

• 2

  In a medium saucepan heat oil over medium heat. Add onions with a pinch of salt and cook for 5 minutes, or until softened. Add the garlic and cook for 30 seconds, to take the edge off. Stir in the tomato puree and cook for 1 minute more. Tip in the tomatoes, sugar, vinegar and salt. Bring up to a boil then lower the heat and cook at a simmer for 5 minutes to bring the flavours together. Taste and season as needed.

• 3

  Meanwhile, salt the boiling pasta water generously. Snap the spaghetti in half and add it to the pasta water, cook for 6 minutes. You want the spaghetti to become flexible but to still be firm in the center as it will continue to cook in the oven. Scoop the cooked spaghetti directly into the sauce, adding 50ml pasta water to loosen. Spoon into the prepared baking dish.

• 4

  Cut the chicken breasts in half widthwise and flatten to an equal thickness. Season the chicken evenly with salt, then coat in mayonnaise. Mix together breadcrumbs and parmesan in a shallow bowl. Dip the chicken into the breadcrumb mixture until well coated.

• 5

  Sprinkle the mozzarella and parmesan over the spaghetti in the pan. Arrange the prepared chicken on top of the pasta ensuring they do not overlap.

• 6

  Pop in the oven and bake for 20 minutes or until the chicken is cooked through. Let sit for a couple of minutes to let the chicken relax. Sprinkle with basil just before serving.

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