Gratin crunchy chicken tenderloins with zucchini spaghetti

Name: gratin crunchy chicken tenderloins with zucchini spaghetti
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 2 el mild olive oil; 260 g breaded chicken fillet cheese; 300 g Spaghetti; 125 g Organic buffalo mozzarella 52; 425 ml au basilic; 250 g nebula cherry tomato; 400 g zucchini spaghetti; 1 organic cress in a container

Crispy fried chicken tenderloins with melted mozzarella and zucchini as an alternative to spaghetti.

Ingredients

Kitchen Stuff

1 frying pan with non-stick coating Ø 24 cm
1 saucepan
1 baking paper

Directions

Heat the oil in the frying pan with non-stick coating.
Fry the chicken fillets in 6 min. Over low heat until golden brown and done. Turn halfway.
Meanwhile, switch on the grill of the oven.
Boil the spaghetti with salt in 11 minutes until al dente.
Drain the mozzarella and cut into slices.
Heat the low heat in the saucepan. Stir occasionally.
Halve the cherry tomatoes.
Take the chicken fillet cheese out of the pan and place it side by side on a baking sheet covered with parchment paper.
Spread the mozzarella over it and sprinkle with pepper. Place under the grill for about 5 minutes or until the mozzarella is melted.
Put the zucchini spaghetti in a colander and pour the spaghetti over it. Let it drain well.
Divide the spaghetti over 4 deep plates and pour the pasta sauce over it. Divide the tomatoes and lay the crispy chicken on it. Garnish with the cress.