Directions
- 1Chop one shallot, one garlic clove, and one chili.
- 2Slowly fry the chopped shallot, garlic, and chili in a pan with olive oil.
- 3Add Nduja and tomato paste to the pan and fry for two minutes.
- 4Add vodka, double cream, and Parmesan to the pan and let it bubble for about 10 minutes to create the sauce.
- 5Butterfly chicken breast.
- 6Bash the chicken breast down with a rolling pin until it's about half a centimeter thick.
- 7Season breadcrumbs with Parmesan.
- 8Dip the chicken in flour.
- 9Dip the chicken in egg.
- 10Dip the chicken in breadcrumbs, making sure to really push the breadcrumbs in.
- 11Fry the breaded chicken in olive oil on both sides until golden and brown.
- 12Remove the fried chicken from the pan and place it on a baking tray.
- 13Add some of the vodka sauce, Parmesan, and fresh mozzarella on top of the chicken.
- 14Bake the chicken under the grill until golden and bubbly.
- 15Mix Mezzi Rigatoni pasta and pasta water with the remaining sauce in a pan.
- 16Serve the chicken and pasta together on a plate.
Ingredients
- 1 shallot
- 1 garlic clove
- 1 chilli
- Nduja
- tomato paste
- vodka
- double cream
- Parmesan
- chicken breast
- breadcrumbs
- flour
- egg
- olive oil
- fresh mozzarella
- Mezzi Rigatoni pasta
- pasta water
Equipment
knifechopping boardpanspatularolling pinbaking trayovenplate
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