One pan chicken parmesan

By Donal Skehan

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Ingredients

2 tablespoons olive oil
500 grams (1lb 2oz) mini chicken breast fillets
1 teaspoon each of dried oregano and dried thyme
300 millilitres (1 1/4 cups) passata
350 grams (12 oz) courgette spaghetti
100 grams (3 1/2 oz) mozzarella cheese, grated
75 grams (2 1/2 oz) Parmesan cheese, grated
75 grams (2 1/2 oz) panko breadcrumbs
Handful of basil leaves

Directions

1. Preheat the grill to high. Heat the oil in an ovenproof frying pan and fry the chicken over a high heat until browned all over. Add the dried herbs and passata and season well with salt and pepper. Then add the courgette spaghetti and warm through until a little softened.

2. Mix the cheeses with the breadcrumbs and scatter all over the top of the pan. Pop under the grill for 4–5 minutes until golden and bubbling.

3. Serve scattered with basil leaves.