Chicken Parmigiana With Mozzarella & Fresh Basil

Preheat the oven to 180C.

Finely slice the red chilli and the fresh basil - reserve a few basil leaves to garnish.

Cut the mozzarella into thick slices and set aside in water.

Finely chop the brown onion and crush the garlic.

Finely grate the parmesan.

Whisk the egg and place in a shallow dish. In two separate dishes place the flour and the breadcrumbs.

Season the breadcrumbs with salt, pepper and the parmesan.

Dip the chicken breast(s) in the flour then egg and then breadcrumbs.

Place on a plate in the fridge while you make the sauce.

Heat the olive oil in a frying pan over medium-high heat.

Bring a saucepan of salted water to the boil for the linguine.

Add the onion to the frying pan and fry until softened.

Add the chilli, garlic and stir until fragrant.

Add the chopped tomato, water, bay leaf and sugar.

Bring the sauce to the boil and then allow to simmer.

Stir in the fresh basil.

Add the tomato paste to thicken the sauce.

In another (oven safe) frying pan heat the vegetable oil.

Remove the chicken from the fridge and (in batches if needed), shallow fry the chicken breasts until browned on the outside.

Remove the chicken and the sauce from the heat. Spoon the sauce over the chicken.

Top with the mozarella and place in the oven to bake until the chicken is cooked through and the mozzarella is melted (10-15mins).

Add the linguine to the boiling water and cook until al dente (approximately 8-10 minutes).

Drain the linguine and divide among serving plates.

Remove the chicken parmigianna from the oven and serve atop the linguine and garnish with any remaining basil.