Crispy Organic Chicken Parmigiana
with Baby Spinach and Italian Bell Pepper 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 peppers and perfectly dressed spinach, dinner tonight is simple and refined!
Ingredients: Organic chicken breast • Sweet bell pepper • Marinara sauce (water, tomato paste, sugar, salt, modified corn starch, dried garlic, vinegar, dried onion, soybean oil, dried red bell pepper, spices, herbs, natural flavour, xanthan gum, citric acid, lactic acid, potassium sorbate, sodium benzoate) • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Red onion • Spinach • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Red wine vinegar (wine vinegar, potassium sorbate, sulphites) (sulphites) • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • Italian herb spice blend (salt, dehydrated onion, dehydrated garlic, Herbs, sugar, onion powder, garlic powder, canola oil, silicon dioxide) (sulphites).
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Organic Chicken Breast
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
⅓ cup
Panko Breadcrumbs
(Contains: Wheat May contain traces of: Wheat, Gluten)
1 unit(s)
Sweet Bell Pepper
½ cup
Marinara Sauce
(May contain traces of: Fish, Soy, Egg, Sulphites, Tree nuts, Crustaceans, Gluten, Sesame, Milk, Wheat, Mustard)
½ cup
Parmesan Cheese, shredded
(Contains: Milk)
56 g
Baby Spinach
1 tbsp
Red Wine Vinegar
(Contains: Sulphites May contain traces of: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
4.3 g
Italian Seasoning
(Contains: Sulphites May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Triticale, Wheat)
½ tbsp
Dijon Mustard
(Contains: Mustard May contain traces of: Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)
½ unit(s)
Red Onion
Not included in your delivery
0.13 tsp
Pepper*
½ tsp
Sugar*
0.13 tsp
Salt*
2.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Add panko and half the Parmesan to a shallow dish. Stir to combine.
- 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. Season both sides with salt, pepper and half the Italian Seasoning.
- Coat each chicken breast all over with mayo.
- Working with one chicken breast at a time, press both sides into panko mixture to coat completely.
- Heat a large non-stick pan over medium heat.
- When hot, add 1 tbsp oil, then chicken. (NOTE: For 4 ppl, 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. Carefully wipe the pan clean.
- Spoon marinara sauce over chicken, then sprinkle with remaining Parmesan.
- Broil in the middle of the oven until cheese is golden-brown and chicken is cooked through, 4-6 min.**
- Meanwhile, core, then cut pepper into 1/4-inch slices.
- Peel, then cut half the onion into 1/4-inch slices (whole onion for 4 ppl).
- Heat the same pan (from step 2) over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then onions and remaining Italian Seasoning. Season with salt and pepper. Cook, stirring occasionally, until tender, 3-4 min.
- Transfer onions to a plate to cool slightly.
- Meanwhile, add Dijon, vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
- Add spinach, peppers and onions to the bowl with dressing. Toss to combine.
- Divide chicken parmigiana and salad between plates.
