Stuffed Chicken With Tomato Tagliatelle - cooking recipe

Ingredients

150 g full-fat cream cheese
12 tbsp breadcrumbs
20 g chopped basil leaves
6 None spring onions, sliced
4 None chicken breasts
50 g Parmesan, grated
1 None egg, beaten
4 tbsp plain flour
5 tbsp sunflower oil
300 g tagliatelle
250 g cherry tomatoes, halved
2 tbsp tomato puree
200 ml vegetable stock

Preparation

Mix the cream cheese, 4 tbsp breadcrumbs, half the basil and half the spring onions together and season generously. Slice a pocket into each chicken breast and fill with the cream cheese mixture. Season.
To bread and fry the chicken, mix the Parmesan with 8 tbsp breadcrumbs. Dip a chicken breast in the flour and tap off the excess. Dip in the egg, then in the breadcrumbs and cheese, coating thoroughly. Repeat for all of the chicken breasts. Heat 4 tbsp oil in a frying pan, add the chicken and fry for 10-12 mins, turning.
Meanwhile, cook the pasta according to the package instructions.
For the sauce, heat the remaining 1 tbsp oil in a frying pan, add the tomatoes and the remaining spring onions and saute for 5-7 mins. Mix in the tomato puree, remaining basil and the stock and season. Mix with the pasta, then divide between 4 plates and serve with the chicken.