Chicken Parmigiana alla Vodka

INGREDIENTS

• 2 large chicken breasts
• 50g panko breadcrumbs, lightly blitzed to a fine crumb
• 50g flour
• 1 large egg, beaten
• 80ml vegetable oil

For the vodka pasta:

• 2 tbsp olive oil
• 1 shallot, finely chopped
• 2 garlic cloves
• Pinch Dunnes Stores chilli flakes
• 100g Dunnes Stores tomato purée
• 4 tbsp vodka
• 130ml double cream
• 220g Dunnes Stores penne or rigatoni pasta
• 25g very finely grated parmesan
• Fresh basil, to serve

METHOD

1. Cut the chicken breast horizontally to make two pieces. Lightly bash the chicken breast between two pieces of kitchen baking paper to flatten then season well with salt and freshly ground black pepper. Dip each piece in the flour, then the beaten egg, and then coat really well in the panko. Set aside.
2. Heat the olive oil in a large frying pan or casserole dish. Add the shallot and a large pinch of salt and gently fry over a low heat for 7 mins or until softened and translucent. Add the garlic and chilli flakes and cook for 30 seconds. Stir through the tomato purée, cook for 2 mins, then stir through the vodka, Carefully ignite the vodka and allow the alcohol to burn off and cook for 3 mins. Quickly stir through the cream to combine, then remove from the heat.
3. Cook the pasta in salted water following pack instructions. Drain and reserve 150ml cooking water. Add roughly 50ml of the water to the tomato sauce, then tip in the pasta and Parmesan cheese, tossing everything together over a low heat until well coated and glossy (loosen with a splash more of the cooking water if it’s a little dry). Season to taste.
4. Heat the veg oil in a large, non-stick frying pan over a high heat. When the oil is hot, add the chicken and fry on each side for 3 mins. Remove and transfer to a plate lined with kitchen roll.
5. Serve the pasta topped with the chicken, a sprinkling of the extra parmesan, a good grinding of black pepper and the basil leaves scattered over the top.