Ciabatta crusted chicken with tomato salsa spaghetti

Heat 1 tbsp of garlic oil in a pan and fry the onion for 2-3 minutes. Add the chopped tomatoes and half the basil and cook for 5 minutes. Then add the salsa and remaining basil, season well and simmer to reduce for 10-15 minutes, or until thick.

Mix together the ciabatta breadcrumbs and the Parmesan cheese and set aside.

Cut the chicken breasts in half horizontally and coat first in flour, then egg, then in breadcrumb mixture, pressing evenly to coat.

Heat the rest of the garlic oil in a large frying pan and fry the chicken for 7-8 minutes turning occasionally until cooked through and golden.

Cook the pasta in a large saucepan of salted boiling water according to the pack instructions for al dente. Drain, reserving 125ml of the cooking water. Return pasta to the saucepan, add the sauce and the cooking water, toss to combine.

Serve the chicken with the tomato spaghetti and grated parmesan to taste.