with Baby Spinach and Italian Bell Pepper Salad
The best part of this chicken parmigiana is the layer of crispy cheese on top! Each bite is crunchy, salty and cheesy. Served with tender Italian-seasoned bell peppers and perfectly dressed spinach, dinner tonight is simple and refined! Ingredients: Organic chicken breast • Carrots • Basmati rice • Tikka curry sauce (water, tomato paste, onions, sugar, modified milk ingredients, soybean oil, vinegar, modified corn starch, salt, garlic, canola oil, concentrated lemon juice, garlic powder, onion powder, seasoning, spices, polysorbate 60, xanthan gum, citric acid, potassium sorbate, sodium benzoate) (milk) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Mild curry paste (water, onions, tomato paste, vinegar, vegetable oil, garlic, modified corn starch, garlic powder, salt, curry powder, spices, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) • Spinach • Garlic salt (salt, garlic powder, silicon dioxide) • Garlic
Allergens
Utensils
Tags
Organic Chicken Breast
2 unit(s)
Mayonnaise
2 tbsp
Panko Breadcrumbs
0.33 cup
Sweet Bell Pepper
1 unit(s)
Marinara Sauce
0.5 cup
Parmesan Cheese, shredded
0.5 cup
Baby Spinach
56 g
Red Wine Vinegar
1 tbsp
Italian Seasoning
4.3 g
Dijon Mustard
0.5 tbsp
Red Onion
0.5 unit(s)
Pepper*
0.125 tsp
Sugar*
0.5 tsp
Salt*
0.125 tsp
Oil*
2.5 tbsp
- Wash and dry all produce.
- To a shallow dish, add panko and half the Parmesan. Stir to combine.
- Pat chicken dry with paper towels. Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up chicken like a book. Season both sides with salt, pepper and half the Italian Seasoning.
- Coat each chicken breast all over with mayo.
- Working with one chicken breast at a time, press both sides into panko mixture to coat completely.
- Heat a large non-stick pan over medium.
- When hot, add 1 tbsp oil, then chicken. (NOTE: For 4 servings, pan-fry chicken in batches, using 1 tbsp oil per batch.)
- Pan-fry for 3-4 min per side, until golden.
- Transfer chicken to a foil-lined baking sheet. Carefully wipe the pan clean.
- Spoon marinara sauce over chicken, then sprinkle with remaining Parmesan.
- Broil in the middle of the oven until cheese is golden and chicken is cooked through.**
- Meanwhile, core, then cut pepper into 1/4-inch slices.
- Peel, then cut half the onion into 1/4-inch slices (whole onion for 4 servings).
- Heat the same pan (from step 2) over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then onions and remaining Italian Seasoning. Season with salt and pepper. Cook for 3-4 min, stirring occasionally, until tender.
- Transfer onions to a plate to cool slightly.
- Meanwhile, to a large bowl, add Dijon, vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk to combine.
- To the bowl with dressing, add spinach, peppers and onions. Toss to combine.
- Divide chicken parmigiana and salad between plates.
690
kcal
Calories
40
g
Fat
9
g
Saturated Fat
30
g
Carbohydrate
9
g
Sugar
4
g
Dietary Fiber
51
g
Protein
150
mg
Cholesterol
1100
mg
Sodium
0.4
g
Trans Fat
1250
mg
Potassium
300
mg
Calcium
4.5
mg
Iron
