The carb loading dinner to make ahead of Great North Run weekend

Chicken Kyiv Pasta

Serves: 2

INGREDIENTS

2 chicken breasts

50g plain flour

2 eggs

50g panko breadcrumbs

30g mixed seeds

20 garlic cloves

250g spaghetti

675ml chicken stock

25g butter

15g fresh parsley, chopped

1 lemon

Olive oil

Salt and black pepper

METHOD

Place each chicken breast between sheets of baking parchment or cling film and bash with a rolling pin until about 3mm thick.

Add the flour to one tray and season. Whisk the eggs in a second tray and season. Mix the panko breadcrumbs and seeds on a third tray.

Coat each chicken breast in the flour, followed by the egg, then the breadcrumb mixture, pressing down to coat.

Drizzle the chicken with olive oil and air-fry at 200°C for 6–8 minutes on each side, until golden and cooked through. The internal temperature should reach 74°C.

Meanwhile, bash the garlic cloves with a rolling pin, then remove the skins.

Heat a little olive oil in a large, deep pan over a low heat. Add the garlic and gently cook for 10 minutes, stirring occasionally.

Add the spaghetti and chicken stock. Simmer for around 12 minutes, until the stock has been absorbed and the pasta is al dente.

Stir through the butter, lemon zest and chopped parsley. Season with salt and pepper.

Serve the garlicky spaghetti topped with the crispy chicken and a wedge of lemon.

Recipe credit: MOB