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Monday, 15 October 2012

Fresh Tomato Pasta



chicken Breast
1 Egg
35g Cornflakes
1 tsp paprika
15-18 Ripe Cherry Tomatoes
1 clove garlic
2 tbso fresh lemon juice
6/7 leaves basil
2 tbsp balsamic vinegar
spaghetti
salt & pepper

In advance, cut the cherry tomatoes into quarters, crush the garlic and add to the tomatoes along with the lemon juice, balsamic vinegar & basil.  leave in the fridge for a couple of hours if possible.

Whe your ready to prepare the rest, pre heat oven to 180 degrees.  Crush the cornflakes with paprika and season.  Beat the egg and dip in the chicken before coating with the cornflake mix.  Place on a baking tray and cook for approximately 25 minutes.

When the chicken had about 15 minutes remaining, start to cook the spaghetti and heat up a pan for the tomato mixture.  Cook the tomato mixture down for about 10 minutes and serve on top of the spaghetti along with the chicken.

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