Linguine pasta with chicken parmesan in tomato sauce

Ingredients:

• 2 boneless, skinless chicken breasts
• 340 g of linguine pasta
• 1 can (800 g) canned whole and peeled San Marzano tomatoes
• 1 tbsp olive oil + extra for drizzling
• 60 g diced bacon
• 1 medium shallot, finely chopped
• 1 tbsp tomato paste
• 1 tsp + pinch of red pepper flakes
• 0.5 cups dry white wine
• 1 tbsp fresh oregano leaves
• 0.5 cups premium flour
• 2 large eggs, lightly beaten
• 0.5 cup panko breadcrumbs
• 0.5 tbsp. grated parmesan
• 1 tbsp Italian seasoning
• 1/4 cup torn fresh basil leaves

Preparation:

1. Grind the tomatoes in a blender or food processor until finely chopped, but not smooth.
2. Bring a large saucepan of salted water to a boil. Preheat oven to 425°F (220°C).
3. Heat the olive oil in a Dutch oven or large saucepan over medium heat. Add the bacon and cook, stirring frequently, until golden brown, about 10 minutes. Add the shallots and cook, stirring, until softened, about 2 minutes. Add the tomato paste and 1 teaspoon of red pepper flakes and cook, stirring, for 30 seconds, then pour in the wine and simmer until reduced by about half. Add the tomatoes and oregano and increase the heat to medium-high. Bring to a boil, then reduce the heat slightly and simmer until the flavors meld, about 10 minutes; season with salt to taste.
4. Line a baking sheet with parchment paper and set aside. In a shallow bowl, add flour, salt, and pepper. In another shallow bowl, add beaten eggs, salt, and pepper. In a third bowl, combine panko breadcrumbs, Parmesan, Italian seasoning, a pinch of red pepper, a little salt and black pepper. Dredge the chicken in flour and shake off any excess.
5. Dip in the egg mixture and coat thoroughly in breadcrumbs. Place the breasts on the prepared baking sheet and spray with cooking spray. Bake until cooked through and golden brown, 30-35 minutes.
6. Place the linguine in boiling water and cook according to package directions; drain. Add the linguine to the saucepan and stir to coat completely. Slice the chicken.
7. Serve the pasta with the chicken, drizzled with olive oil and sprinkled with basil leaves.