Chicken parmigiana

Make midweek less of a stress with our family-friendly chicken parmigiana. Ideal for freezing for busy nights, the recipe is also easily doubled

2 large chicken breasts

50g plain flour

1 egg, beaten

75g fresh breadcrumbs

15g parmesan, finely grated, plus extra to serve

4tbsp sunflower oil

125g ball mozzarella, cut into 4 slices

300g spaghetti

For the tomato sauce:

2tbsp olive oil

4 garlic cloves, finely sliced Pinch of caster sugar Splash of red wine vinegar

2 x 400g cans chopped tomatoes or passata

1tsp dried oregano

1 Cut each chicken breast in half lengthways so you have four fillets.

Put the fillets on a board, cover with a sheet of baking parchment and bash with a rolling pin until they are the same thickness all over.

2 Put the flour in a shallow dish and season with a little salt. Tip the egg into another dish, then the breadcrumbs and parmesan into a third dish, stirring to combine. Working with one chicken fillet at a time, coat in the flour, then dip into the beaten egg, and finally coat in the cheesy breadcrumb mixture. Transfer the breadcrumbed fillets to a plate as you go. To freeze, stack the fillets in a freezerproof container between sheets of baking parchment. They will keep frozen for three months.

3 To make the sauce, heat the olive oil in a shallow pan and sizzle the garlic for 2 mins. Sprinkle in the sugar and add a splash of the vinegar, then tip in the tomatoes or passata. Add the oregano, season and bubble for 10-15 mins, stirring occasionally until thickened. To freeze, leave to cool completely, then transfer to a freezerproof container (portion it into more than one, if you like). It will keep frozen for up to three months. Defrost overnight in the fridge, then reheat in a pan until piping hot.

4 Heat the sunflower oil in a large frying pan over a medium heat and cook the breadcrumbed chicken fillets for 3 mins on each side (fresh or from frozen) until golden and crisp. Arrange on a baking tray. Spoon a little of the sauce over the middle of each fillet, and top each with a slice of mozzarella. Heat the grill to high. Cook the spaghetti following pack instructions, then drain and toss with the remaining sauce.

5 Grill the fillets for 3-4 mins, or 1-2 mins more if they’re from the freezer, until the mozzarella is melted and bubbling, then serve.

PREP: 40 MINS COOK: 30 MINS SERVES 4