Savour the delicious Chicken Parmesan, an Italian favorite that combines crispy chicken with tasty spaghetti, all coated in a flavorful Pomodoro sauce and topped with Parmesan cheese.

 Ingredients:

• 250g Chicken Breast
• 300g Bread Crumbs
• 100g All-Purpose Flour (Maida)
• 50g White Corn Flour
• ½ tsp Keya Black Pepper Powder
• ½ tsp Keya Chilli Flakes
• 2 pinch Keya Table Salt
• ½ tsp Keya Parsley
• ½ tsp Keya Mixed Herbs
• 100g Boiled Keya Spaghetti Pasta
• 6 tbsp Olive Oil
• 200ml Cooking Oil
• 25g Cherry Tomatoes (cut into halves)
• 100g Keya Pizza Pasta Sauce
• 100g Parmesan Cheese

Instructions:

For Marinating Chicken:

1. Gently hammer the chicken breast, then marinate with Keya Chilli Flakes, Keya Mixed Herbs, Keya Table Salt, Keya Black Pepper Powder, and Olive Oil. Set aside for 15 minutes.

For Making Slurry:

2. In a bowl, mix All-Purpose Flour (Maida), Corn Flour, Keya Table Salt, and 120ml water. Whisk to create a slurry, ensuring a smooth consistency.

For Frying Marinated Chicken:

3. Dip the marinated chicken in the slurry and coat with bread crumbs. Deep fry in a pan with cooking oil over medium flame for 10 minutes.

To Make Spaghetti:

4. Sauté boiled Keya Spaghetti Pasta with Olive Oil, Keya Chilli Flakes, and Keya Parsley in a pan over high flame for 2 minutes.

To Make Pomodoro Sauce:

5. In another pan, create a sauce by combining Olive Oil, Cherry Tomatoes, Keya Pizza Pasta Sauce, and 50ml water. Stir thoroughly.

For Plating Chicken Parmesan:

6. In a 12-inch dinner plate, layer the prepared spaghetti, top with Pomodoro Sauce, place the fried chicken, and generously add Parmesan cheese on top.

7. Bake for 5 minutes at 150 Fahrenheit to meld the flavors, and serve this Italian masterpiece that's bound to impress.