Preheat your oven to 220°C/200°C fan/gas mark 7.

Sandwich each chicken breast between two pieces of baking paper. Pop onto a board, then give them a bash with a rolling pin or the bottom of a saucepan until they're 1-2cm thick. Season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Crack the egg (see pantry for amount) into a medium bowl and whisk. Put the breadcrumbs into another bowl, stir in the Caribbean style jerk and season with salt (see pantry for amount) and pepper. 

Dip the chicken into the egg, then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.

Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.

Once the oil is hot, carefully lay the chicken into the pan and fry until golden brown, 2-3 mins on each side. Adjust the heat if necessary.

Transfer the chicken to a baking tray and bake on the middle shelf of your oven until cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, bring a large saucepan of water to the boil with ½ tsp salt for the spaghetti. Halve the bell pepper and discard the core and seeds. Slice into thin strips.

When boiling, add the spaghetti to the water and bring back to the boil. Cook until tender, 8 mins. Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

While the spaghetti boils, give the frying pan a quick clean.

Return the pan to medium-high heat with a drizzle of oil.

Once hot, add the bacon lardons and sliced pepper and fry until charred, 5-6 mins. Continue to stir while they cook. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Stir the tomato puree and jerk paste into the bacon and pepper. Fry until fragrant, 1-2 mins.

Stir in the creme fraiche, chicken stock paste, sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then reduce the heat and simmer until thickened, 3-4 mins.

Once thickened, stir in the butter (see pantry for amount) and cooked spaghetti.

Taste and season with salt and pepper if needed. Add a splash of water if you feel it needs it.

When everything's ready, slice the chicken widthways into 2cm thick slices.

Share the spaghetti between your bowls.

Scatter the rocket leaves on top and drizzle over some oil.

Top with the sliced crispy chicken Milanese.