Parmesan Chicken Tenders
with Marinara and Kale Ceasar
Chicken Parmesan and Caesar salad combine for a lip-smacking dinner the whole family will love. It's the quick, delicious, homemade Italian-style dinner you've been craving!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Chicken Breast Tenders
6 g
Garlic
½ cup
Panko Breadcrumbs
(Contains Wheat)
¼ cup
Parmesan Cheese
(Contains Milk)
50 g
Shallot
¼ cup
Mayonnaise
(Contains Egg, Sulphites, Mustard)
1 tsp
Worcestershire Sauce
1 unit
Lemon
113 g
Baby Kale
1 tbsp
Italian Seasoning
(Contains Sulphites)
1 cup
Marinara Sauce
7 g
Basil
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F and wash and dry all produce. In Step 1, use this garlic guide to determine what garlic level you prefer: 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Peel, then finely grate shallot. Zest, then juice half the lemon. Cut remaining lemon into wedges. Thinly slice basil. Peel, then mince or grate garlic. Whisk together Worcestershire sauce, lemon zest, half the shallot, half the mayo, 1 tbsp lemon juice and 1/4 tsp pepper and 1/4 tsp garlic (dbl all for 4 ppl) in a large bowl. (Reference Garlic Guide in Start Strong.)
Pat chicken with paper towels. Add panko, half the Italian seasoning and half the Parmesan to a shallow dish. Stir to combine. Coat the chicken all over with the remaining mayo. Working with one chicken tender at a time, press tender into the panko mixture. Turn to coat both sides.
Heat a large non-stick pan over medium-high heat. When hot, add 2 tbsp oil (dbl for 4 ppl), then half the chicken. Pan-fry, until golden-brown, 1-2 min per side. Transfer to a parchment-lined baking sheet. Repeat with another 2 tbsp oil and remaining chicken. Bake, in the middle of the oven, until cooked through, 6-8 min.**
While chicken bakes, heat a small pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then remaining shallot, remaining Italian seasoning and remaining garlic. Cook, stirring often, until shallot softens, 1-2 min. Add marinara and half the basil to the pot. Cook, stirring often, until warm through, 2-3 min. Remove the pot from the heat.
Add baby kale and remaining basil to large bowl with the ceasar dressing. Toss to coat. Sprinkle over remaining Parmesan.
Divide Parmesan Chicken Tenders and Kale Ceasar between plates. Serve basil marinara along side, for dipping.
