Crispy Chicken Parmigiana

Name: Crispy Chicken Parmigiana with Baby Spinach and Bell Pepper Italian Salad
Total time: 30 min
Yield: 2
Cuisine: Canadian
Ingredients: 2 unit(s) Chicken Breasts; 2 tbsp Mayonnaise; ¼ cup Panko Breadcrumbs; 1 unit(s) Sweet Bell Pepper; 1 unit(s) Shallot; ½ cup Marinara Sauce; ¼ cup Parmesan Cheese, shredded; 56 g Baby Spinach; 1 tbsp Red Wine Vinegar; 1 tbsp Italian Seasoning; ½ tbsp Dijon Mustard; ½ tsp Sugar*; ¼ tsp Salt and Pepper*; 3 tbsp Oil*

with Baby Spinach and Bell Pepper Italian Salad

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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 Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)

¼ cup

Panko Breadcrumbs

(Contains Wheat May contain Gluten)

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 Soy, Triticale, Sesame, Tree nuts, Milk, Mustard, Sulphites, Wheat, Peanuts)

½ tbsp

Dijon Mustard

Not included in your delivery

½ tsp

Sugar*

¼ tsp

Salt and Pepper*

3 tbsp

Oil*

Nutrition Values

Calories580 kcal

Fat37 g

Saturated Fat5 g

Carbohydrate19 g

Sugar7 g

Dietary Fiber3 g

Protein42 g

Cholesterol135 mg

Sodium330 mg

Trans Fat0.1 g

Potassium850 mg

Calcium50 mg

Iron3 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

Cooking Steps

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.

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

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 bottom of oven, until tender, 4-6 min.

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.

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