Giant Chicken Parm

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Directions

  1. Butterfly chicken breasts and arrange on a parchment lined board, overlapping in the shape of a circle. Place another piece of cling film on top. Using a rolling pin or pound lightly to flatten to about 1/2-inch. Freeze for about 1 -3 hours until completely frozen
  2. Meanwhile, heat oil over medium heat. Saute the onion until translucent, add the garlic and cook until fragrant.
  3. Stir in tomato paste and cook for 1 minute. Add passata and stir to combine.  Season with chili flakes, oregano and sugar. Bring to a simmer then cover with a lid.  Cook on low for 20-30 minutes until thickened. Season with salt and pepper.
  4. In three large pans, divide flour, eggs and leave one for breadcrumbs.
  5. Season the flour with salt and pepper.  Whisk the eggs.
  6. Add the breadcrumbs, panko, parsley, garlic powder, grated parmesan, salt and pepper and mix well.  
  7. Coat the chicken in flour followed by egg.  Then coat well in the breadcrumb mix until fully coated.
  8. Heat about ½-inch of oil in a large pan over medium heat.  Add the chicken and pan sear on both sides until golden brown and cooked through.
  9. Transfer chicken to a baking tray, top chicken with a layer of pasta sauce and sprinkle with mozzarella and parmesan.  Grill for 5 minutes until cheese is melted.
  10. Meanwhile, in a large pot, melt butter. Add garlic and saute until aromatic.  Add cooked spaghetti, pasta cooking water, parsley and parmesan cheese.Toss to coat well over medium heat.
  11. Transfer the pasta to a large plate and add chicken parmesan.
  12. Sprinkle with parsley, enjoy!