Chicken Parmigiana
with Lasagna-Inspired Tortellini Al Forno- Oeuf
- Lait
- Blé
- Orge
- Avoine
- Seigle
- Sésame
- Soya
- Moutarde
- Sulfites
- Peut contenir des traces d’allergènes
- Crustacés
- Oeuf
- Poisson
- Moutarde
- Noix
- Arachides
- Soya
- Sulfites
- Gluten
- Lait
- Sésame
- Blé
- Triticale
All the joys of a lasagna lunch at Nonna's without all the hard work! Tender pillows of cheese-filled tortellini combine with rich tomato sauce and two cheeses and get the ultimate comfort-food topping - crispy chicken parmigiana!
Ingrédients
2 pièce(s)
Poitrines de poulet
350 g
Tortellinis au fromage
(Contient: Oeuf, Lait, Blé)
1 pièce(s)
Tomates broyées à l'ail et aux oignons
1 pièce(s)
Concentré de bouillon de poulet
½ tasse(s)
Parmesan, râpé grossièrement
(Contient: Lait)
8 cs
Chapelure italienne
(Contient: Lait, Blé, Orge, Avoine, Seigle, Sésame, Soya Peut contenir : Crustacés, Oeuf, Poisson, Moutarde, Noix, Arachides, Soya, Sulfites)
2 cs
Mayonnaise
(Contient: Oeuf, Moutarde Peut contenir : Crustacés, Poisson, Moutarde, Noix, Soya, Sulfites, Gluten, Lait, Sésame, Blé)
7 g
Mélange d’épices acidulé à l’ail
(Contient: Sulfites Peut contenir : Moutarde, Noix, Arachides, Soya, Lait, Sésame, Blé)
100 g
Bocconcinis
(Contient: Lait)
7 g
Basilic
4 g
Flocons de piment
(Peut contenir : Moutarde, Noix, Arachides, Soya, Sulfites, Lait, Sésame, Blé, Triticale)
56 g
Jeunes épinards
2 pièce(s)
Gousses d'ail
Pas inclus dans votre livraison
2 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Ustensiles
Instructions
- Peel, then mince or grate garlic.
- Heat a large overproof pan over medium heat. Add 1 tbsp (2 tbsp) oil, then garlic and 1/4 tsp (1/2 tsp) chili flakes. (TIP: Use 1/8 tsp for mild and 1/2 tsp for extra spicy!) Cook for 30 sec, stirring often, until fragrant.
- Add crushed tomatoes. Bring to boil, then reduce heat to low. Cook for 10-12 min, stirring occasionally, until slightly thickened.
- Meanwhile, pat chicken dry with paper towels. On a separate cutting board, 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. Season both sides with salt, pepper and Zesty Garlic Blend.
- To a shallow dish, add breadcrumbs. Coat chicken all over with mayo. Working with one chicken breast at a time, press both sides into breadcrumbs to coat completely.
- Heat a large non-stick pan over medium heat.
- When hot, add 1 tbsp oil, then chicken. (NOTE: For 4 servings, pan-fry chicken in batches, using 1 tbsp oil per batch.)
- Pan-fry until golden-brown, 3-4 min per side.
- Transfer chicken to a foil-lined baking sheet.
- Meanwhile, reserve 1/3 cup (2/3 cup) of the tomato sauce in small bowl. [tester, pls check amount is enough.]
- To pan with remaining tomato sauce, add tortellini, broth concentrate and 1/2 cup (1 cup) water. Season with salt and pepper. Bring to boil.
- Cook for 2-4 min, stirring occasionally, until tender but still firm to the bite. [tester pls check timing - we don't have a one pot tortellini that I could find.]
- Meanwhile, roughly chop spinach and basil.
- To pan with tortellini, add spinach and half the basil. Toss until spinach is slightly wilted.
- Top with bocconcini and remaining Parmesan.
- Spoon reserved sauce over chicken, then sprinkle with remaining Parmesan.
- Broil in the middle of the oven for 4-6 min, until cheese is golden-brown and chicken is cooked through.**
- Remove chicken from oven and set aside.
- Broil tortellini in the top of the oven for 2-3 min until cheese is melted and light golden.
- Remove tortellini from oven. Let chicken and tortellini rest for 3-5 min before serving.
- Divide tortellini between plates.
- Top with chicken.
- Sprinkle remaining basil over top.
