Chicken Parmigiana
with Lasagna-Inspired Tortellini Al Forno
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!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
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.
