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Paul Young's recipe - Tomato spaghetti, and nut-coated chicken breast - 4 November

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Spaghetti con Cozze e Sugo di Pomodoro

Dried Spaghetti
1kg mussels
Olive oil
Garlic
Dried chilli
500g fresh plum tomatoes
Sea salt, black pepper mill
Fresh parsley

Clean mussels. Cook chopped garlic in the olive oil. Add chopped tomatoes, dried chilli and reduce for 15-20 minutes. Simmer the mussels until they open. Add spaghetti cooked al dente.

Nut-coated Chicken Breast with Mustard Sauce on a bed of roast vegetables, with crushed new potatoes

Mustard Sauce 
1/2 cup heavy cream 
1/2 cup dairy sour cream
6 tablespoons Creole mustard (preferred) or brown mustard
2 teaspoons Worcestershire sauce
1 1/2 teaspoons prepared mustard
1/2 teaspoon salt 
1/4 teaspoon black pepper
1/8 teaspoon white pepper
1/8 teaspoon ground cayenne pepper
1/8 teaspoon dried sweet basil leaves

Combine all the ingredients in a 1 litre-quart saucepan over medium-low heat. Simmer and stir until thickened, about 15 to 20 minutes, stirring constantly. Cool to room temperature. Makes about 1 cup.

Nut Seasoning mix:

1/2 cup Nut Roast Mix (contains peanuts)
1/2 cup breadcrumbs
1 teaspoon salt 
3/4 teaspoon garlic powder
1/2 teaspoon onion powder 
1/4 teaspoon ground cayenne pepper
1/4 teaspoon black pepper 
1/4 teaspoon dried sweet basil leaves
1/8 teaspoon white pepper
1/8 teaspoon ground coriander

Egg mix
6 chicken breasts
Olive Oil
Unsalted butter

Combine the nut roast mix, breadcrumbs and the spices into a processor and blitz briefly, so the nuts can still give a bit of crunch to the coating.

Beat chicken breasts into escalopes 1/4 inch thick, dip into egg mix and then into the Nut Seasoning.

In a skillet, heat 1 tablespoon of oil, then add 1 tablespoon butter. Add the chicken breast to the skillet and fry until the nut coating goes a golden brown.

Transfer skillet to the oven to finish off the chicken; warm a portion of mustard sauce through.

To serve, spoon 2 tablespoons of mustard sauce onto the plate, and arrange the chicken breast on top.

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