Stuffed Chicken With Tomato Tagliatelle

• 150 g full-fat cream cheese
• 12 tbsp breadcrumbs
• 20 g chopped basil leaves
• 6 None spring onions, sliced
• 4 None chicken breasts
• 50 g Parmesan, grated
• 1 None egg, beaten
• 4 tbsp plain flour
• 5 tbsp sunflower oil
• 300 g tagliatelle
• 250 g cherry tomatoes, halved
• 2 tbsp tomato puree
• 200 ml vegetable stock

1. Mix the cream cheese, 4 tbsp breadcrumbs, half the basil and half the spring onions together and season generously. Slice a pocket into each chicken breast and fill with the cream cheese mixture. Season.
2. To bread and fry the chicken, mix the Parmesan with 8 tbsp breadcrumbs. Dip a chicken breast in the flour and tap off the excess. Dip in the egg, then in the breadcrumbs and cheese, coating thoroughly. Repeat for all of the chicken breasts. Heat 4 tbsp oil in a frying pan, add the chicken and fry for 10-12 mins, turning.
3. Meanwhile, cook the pasta according to the package instructions.
4. For the sauce, heat the remaining 1 tbsp oil in a frying pan, add the tomatoes and the remaining spring onions and saute for 5-7 mins. Mix in the tomato puree, remaining basil and the stock and season. Mix with the pasta, then divide between 4 plates and serve with the chicken.

fullfat cream cheese, breadcrumbs, basil, spring onions, chicken breasts, parmesan, egg, flour, sunflower oil, tagliatelle, cherry tomatoes, tomato, vegetable stock

Taken from recipes-plus.com/api/v2.0/recipes/19877 (may not work)