The best part of this chicken parmigiana is the layer of crispy cheese on top! Each bite is crispy, salty and cheesy. Served with tender Italian seasoned bell peppers and perfectly dressed spinach, dinner tonight is simple and refined!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Sweet Bell Pepper
Red Wine Vinegar(ContainsSulphites/Sulfite)
Salt and Pepper*
Before starting, preheat your broiler to high and wash and dry all produce.
Core, then cut pepper into 1/4-inch slices. Peel, then cut shallot into 1/4-inch slices. Pour panko into a shallow dish. Pat chicken dry with paper towels. Season with salt and pepper, then coat all over with mayo. Working with one breast at a time, press into panko to coat completely.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry, until golden-brown, 3-4 min per side. (NOTE: We will finish the chicken in step 3.) Transfer to a foil-lined baking sheet.
Spoon marinara sauce over chicken, then sprinkle with Parmesan. Broil in the middle of the oven, until cheese is golden-brown and chicken is cooked through, 4-6 min.**
While chicken broils, add peppers, shallots, 1 1/2 tsp Italian Seasoning and 1 tbsp oil (dbl both for 4 ppl) to another baking sheet. Season with salt and pepper, then toss to coat. Broil in the bottom of the oven, until tender, 4-6 min.
While veggies broil, whisk together Dijon, vinegar, 1 tbsp oil and 1/2 tsp sugar (dbl both for 4 ppl) in a medium bowl. Season with salt and pepper.
Add broiled veggies and spinach to the bowl with dressing. Toss together. Divide the chicken parmigiana and salad between plates.