John Myers
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Corn Chicken Breast with Tomato Spaghetti
The perfect corn chicken breast with tomato spaghetti recipe with a picture and simple step-by-step instructions.
- 2 Corn chicken breasts
- Seasoned salt from my KB
- Garlic pepper from my KB
- Paprika powder
- 1 pinch Mace
- Safflower oil
- 200 g Spaghetti
- Salt
- 2 Fresh shallots
- 1 Clove of garlic
- 250 g Tomatoes
- 3 tbsp Tomato paste
- 200 ml Riesling
- Bay leaf fresh
- Seasoned salt from my KB
- Garlic pepper from my KB
- Telly cherry pepper
- 1 shot Vinegar
- 1 pinch Sugar
- Chives
- Freshly grated Parmesan
Corn chicken breast: oven fan-assisted 180 °
- Season the corn chicken breast with seasoned salt, garlic pepper, paprika and mace! Put aside. Heat the oil and briefly sear the corn chicken breast on both sides and place in a baking dish!
Tomato spaghetti:
- Wash the tomatoes, quarter them, remove the stalk, dice. Peel shallots and garlic, dice shallots and finely grate the garlic! Heat the oil in the chicken pan with the roasting set and briefly fry the shallots and garlic in it, then add the diced tomatoes and bay leaf and fry briefly, then sizzle with the tomato paste and deglaze with white wine! Simmer a little while cooking the spaghetti al dente according to the instructions on the packet, rinsing off with cold water!
Corn Chicken Breast:
- Cook the corn chicken breast in the oven for 10 minutes!
Tomato spaghetti:
- Meanwhile, season the sauce with seasoned salt, garlic pepper, vinegar, sugar, pepper and season to taste, add the chives and mix with the spaghetti!
- Spread the corn chicken breast with tomato spaghetti on plates and sprinkle with Parmesan! Serve with a green salad!
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