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Chicken Milanese

Name: Chicken Milanese
Cook time: 20 min
Yield: 1
Cuisine: Milan, Italy

with charred broccolini, rocket pesto and Parmesan

Ready in around 20 mins

RECIPE FACT:

The construction of the Milan Cathedral took 579 years. Construction began in 1386, and the last details of the cathedral were only completed in 1965.

Nutritional Info:

Energy: 3504kj (837Kcal)
Protein: 59g
Carbohydrate: 66g
Fat: 31g
Contains: Egg, Milk, Sulphites, Tree Nuts

Serving Amount:

Serves 1 person

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 210°C (fan bake) & bring a pot of water to the boil over a high heat.
1. TO COOK THE CHICKEN:

Remove the free-range chicken breast from their packaging and pat dry with a paper towel. Cut each chicken breast in half horizontally by holding flat on a board with the palm of your hand and slicing through sideways. Place on a baking tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Divide the GF Parmesan & parsley crumb between breasts and coat each by pushing down slightly. Trim the ends off the broccolini and place onto the tray with the chicken. Drizzle with olive oil and season with salt and pepper and bake in the preheated oven for 14-16 mins.
2. TO COOK THE PASTA:

: Cut the cherry tomatoes in half and set aside. Open the pack of GF Tagliatelle and gently loosen apart with your fingers before placing into the boiling water separating the pasta strands as you do. Cook for 3 mins Drain the spaghetti into a colander then return to the pot. Add the tomato and basil ragu, cherry tomatoes then season with salt and pepper and mix to combine.
TO SERVE:

Divide the tagliatelle between pasta bowls. Top with charred broccolini then crumbed chicken. Drizzle over rocket pesto and sprinkle over rocket and shaved Parmesan.