INGREDIENTS
550 g
Chicken thighs, boneless skinless
2
sprigs 4 grams fresh rosemary, fresh
1
Flat leaf parsley
3
Thyme (~3 sprigs, fresh
1
Egg, large
4 cups
Tomato sauce, basic
320 g
Spaghetti
1/4 cup
All-purpose flour
2 tbsp
Olive oil, extra virgin
1 cup
Panko
80 g
Mozzarella cheese, grated
40 g
Parmigiano-reggiano, grated