• 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.

If you've opted to get organic chicken breast, cook in the same way the recipe instructs you to cook chicken breast.**