Keto Chicken Parmigiana
with Buttery Green Beans
The “chicken parm” has been a culinary classic of Italian-American and Australian restaurants since the '50s. With good reason: it’s divine! We’ve removed the breadcrumbs to make it suitable for keto, but it’s still got a nice golden cheese crust.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
1 unit(s)
Crushed Tomatoes with Garlic and Onion
½ cup
Parmesan Cheese, shredded
(Contains Milk)
100 g
Bocconcini Cheese
(Contains Milk)
170 g
Green Beans
56 g
Arugula and Spinach Mix
2 unit(s)
Garlic, cloves
1 unit(s)
Chicken Broth Concentrate
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
Not included in your delivery
1.5 tbsp
Oil*
0.06 tsp
Salt*
0.06 tsp
Pepper*
1 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Peel, then mince or grate garlic. Heat a small pot over medium heat. When hot add, 1/2 tbsp (1 tbsp) oil, then garlic, crushed tomatoes and chicken broth concentrate. Cook, stirring often, until warmed through, 6-8 min. Set aside. Meanwhile, drain, then tear bocconcini into pieces. Season with salt.
Pat chicken dry with paper towels. Season with salt and pepper. Cover each chicken breast with plastic wrap. Using a mallet, rolling pin or heavy-bottomed pan, carefully pound each chicken breast until 1/2-inch thick.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil, then chicken. (NOTE: Cook chicken in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.) Pan-fry until golden-brown, 2-3 min per side. Transfer chicken to an 8x8-inch baking dish. Carefully wipe the pan clean.
Spoon tomato sauce over chicken. Top with bocconcini and half the Parmesan. Roast in the middle of the oven until chicken is cooked through, 12-14 min.**
Meanwhile, trim green beans.Reheat the same pan (from step 3) over medium. When hot, add green beans and 1/4 cup (1/2 cup) water. Cook, stirring occasionally, until water evaporates, 4-5 min. Add 1 tbsp (2 tbsp) butter. Cook, stirring often, until green beans are tender-crisp, 1 min. Season with salt and pepper, to taste.
Whisk 1/2 tbsp (1 tbsp) vinegar and 1 tbsp (2 tbsp) oil together in a large bowl. Add arugula and spinach mix and remaining Parmesan. Toss to combine. Divide chicken, beans and salad between plates.
