Carb Smart Parmesan Chicken
with DIY Croutons and Tomato Salad
This satisfying salad is inspired by the classic Italian-American dish, chicken Parmesan. Slow-cooked sauce is swapped out for sweet and juicy tomatoes in a refreshing side salad!
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
(Contains Barley, Wheat)
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
(Contains Egg, Mustard)
Parmesan Cheese, shredded
Not included in your delivery
Before starting, preheat the broiler to high.Wash and dry all produce. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Cut or tear ciabatta into 1/2-inch pieces. Cut tomato into 1/2-inch pieces.
Heat a large non-stick pan over medium heat. While the pan heats, add ciabatta, half the garlic salt and 1 tbsp oil (dbl for 4 ppl) to a medium bowl. Season with pepper, then toss to coat. When the pan is hot, add ciabatta to the dry pan. Cook, stirring occasionally, until golden-brown on all sides, 3-4 min. Transfer croutons to a plate to cool.
Add breadcrumbs to a shallow dish. Pat chicken dry with paper towels. Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up chicken like a book. Add chicken, mayo, lemon zest and remaining garlic salt to the same medium bowl (from step 2). Season with pepper, then toss to coat. Working with one chicken breast at a time, press both sides into breadcrumbs to coat completely.
Reheat the same pan (from step 2) over medium-high. When hot, add 2 tbsp oil, then chicken. Pan-fry on one side until golden-brown, 4-5 min. Flip chicken and add 1 tbsp oil. Pan-fry until golden brown, 4-5 min. (NOTE: Don't overcrowd the pan. Cook in batches for 4 ppl, using 3 tbsp oil per batch.) Transfer chicken to a foil-lined baking sheet. Sprinkle Parmesan over chicken. Broil in the middle of the oven until cheese is golden and chicken is cooked through, 2-3 min.**
Meanwhile, add lemon juice, 1/4 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add tomatoes, croutons and spinach, then toss to combine.
Thinly slice chicken. Divide chicken and salad between plates. Squeeze a lemon wedge over top, if desired.