Crispy Chicken Parmigiana
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Crispy Chicken Parmigiana

Crispy Chicken Parmigiana

with Baby Spinach and Sweet Pepper Italian Salad

The best part of this chicken parmigiana is the layer of crispy cheese on top! Each bite is juicy, salty and cheesy. Served with tender Italian seasoned veggies and perfectly dressed spinach, dinner tonight is simple and refined!

Allergens:
Egg
Sulphites
Mustard
Wheat
Milk

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

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

serving amount

2 unit

Chicken Breasts

2 tbsp

Mayonnaise

(Contains Egg, Sulphites, Mustard)

½ cup

Panko Breadcrumbs

(Contains Wheat)

160 g

Sweet Bell Pepper

50 g

Shallot

½ cup

Marinara Sauce

¼ cup

Parmesan Cheese

(Contains Milk)

56 g

Baby Spinach

1 tbsp

Red Wine Vinegar

(Contains Sulphites)

½ tbsp

Dijon Mustard

(Contains Mustard, Sulphites)

1 tbsp

Italian Seasoning

(Contains Sulphites)

Not included in your delivery

½ tsp

Sugar*

3 tbsp

Oil*

3 g

Salt and Pepper*

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Nutrition Values

Calories660 kcal
Fat41 g
Saturated Fat8 g
Carbohydrate25 g
Sugar10 g
Dietary Fiber4 g
Protein48 g
Cholesterol150 mg
Sodium1180 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.

Instructions

BREAD CHICKEN
1

Preheat the broiler to high (to broil chicken and veggies). Start prepping the recipe when the oven comes up to temperature! Add panko to a shallow dish. Pat chicken dry with paper towels, then season with salt and pepper. Coat chicken all over with mayo. Working with one chicken breast at a time, press into panko to coat completely.

COOK CHICKEN
2

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook, until golden-brown, 3-4 min per side. (NOTE: It’s okay if it doesn't cook all the way through at this step!) Transfer to a foil-lined baking sheet.

BROIL CHICKEN
3

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

BROIL VEGGIES
4

While chicken broils, core, then cut pepper into 1/2-inch slices. Peel, then cut shallot into 1/2-inch strips. On another baking sheet, toss peppers, shallots, Italian seasoning and 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. When chicken is done, broil veggies in middle of oven, until tender, 4-6 min.

MAKE DRESSING
5

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

FINISH AND SERVE
6

To the dressing, add broiled veggies and spinach. Toss together. Divide chicken parmigiana and salad between plates.

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