Keto Chicken Parmigiana
with Buttery Sugar Snap Peas
“Chicken Parm” has been a culinary classic of Italian-American and Australian restaurants since the 1950s. And with good reason — it’s divine! We’ve removed the breadcrumbs to make it suitable for keto, but it’s still got a 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)
56 g
Arugula and Spinach Mix
2 unit(s)
Garlic, cloves
1 unit(s)
Chicken Broth Concentrate
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
113 g
Sugar Snap Peas
Not included in your delivery
0.06 tsp
Salt*
2 tbsp
Oil*
0.06 tsp
Pepper*
1 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
- 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 sugar snap peas.
- Reheat the same pan from step 2 over medium heat.
- When hot, add sugar snap peas 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 sugar snap peas are tender-crisp, 1 min. Season with salt and pepper.
- 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, sugar snap peas and salad between plates.
