Crispy Chicken Parmigiana
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Crispy Chicken Parmigiana

Crispy Chicken Parmigiana

with Baby Spinach and Bell Pepper Italian Salad

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 pepper and perfectly dressed spinach, dinner tonight is simple and refined!

Allergens:
Egg
Mustard
Wheat
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Chicken Breasts

2 tbsp

Mayonnaise

(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

¼ cup

Panko Breadcrumbs

(Contains Wheat)

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Shallot

½ cup

Marinara Sauce

(May contain Fish, Sesame, Egg, Crustaceans, Sulphites, Mustard, Soy, Milk, Wheat)

¼ cup

Parmesan Cheese, shredded

56 g

Baby Spinach

1 tbsp

Red Wine Vinegar

(Contains Sulphites)

1 tbsp

Italian Seasoning

(May contain Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)

½ tbsp

Dijon Mustard

Not included in your delivery

½ tsp

Sugar*

¼ tsp

Salt and Pepper*

3 tbsp

Oil*

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Nutrition Values

Calories580 kcal
Fat37 g
Saturated Fat6 g
Carbohydrate20 g
Sugar7 g
Dietary Fiber3 g
Protein42 g
Cholesterol135 mg
Sodium350 mg
Trans Fat0.1 g
Potassium1050 mg
Calcium75 mg
Iron3.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Shallow Dish
Baking Sheet
Large Non-Stick Pan
Aluminum Foil
Measuring Spoons
Whisk
Medium Bowl

Instructions

PREP
1

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. Coat each breast all over with mayo. Working with one breast at a time, press into panko to coat completely.

PAN-FRY CHICKEN
2

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.

BROIL CHICKEN
3

Spoon marinara sauce over chicken, then sprinkle over Parmesan. Broil in the middle of the oven, until cheese is golden-brown and chicken is cooked through, 4-6 min.**

BROIL VEGGIES
4

While chicken broils, toss peppers, shallots, and 1 1/2 tsp Italian seasoning with 1 tbsp oil (dbl both for 4 ppl) on another baking sheet. Season with salt and pepper. Broil in the bottom of the oven, until tender, 4-6 min.

MAKE DRESSING
5

While veggies broil, whisk together mustard, vinegar, 1 tbsp oil and 1/2 tsp sugar (dbl both for 4 ppl) in a medium bowl. Season with salt and pepper.

FINISH AND SERVE
6

Add broiled veggies and spinach to the bowl with dressing. Toss together. Divide the chicken parmigiana and salad between plates.