with Baby Spinach Salad
The best part of this chicken parmigiana is the layer of crispy cheese on top! Each bite is crispy, salty and cheesy. A perfectly-dressed spinach salad completes this simple and refined dinner!
Allergens
Utensils
Tags
Chicken Breasts
2 unit
Mayonnaise
2 tbsp
Panko Breadcrumbs
0.5 cup
Sweet Bell Pepper
160 g
Marinara Sauce
0.5 cup
Parmesan Cheese, shredded
0.25 cup
Baby Spinach
56 g
Red Wine Vinegar
1 tbsp
Italian Seasoning
1 tbsp
Dijon Mustard
1.5 tsp
Sugar
0.5 tsp
Oil
2.5 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
Yellow Onion
0.5 unit
Tomato
2 unit
Before starting, preheat the broiler to high. Wash and dry all produce. Combine panko and 1 tbsp (2 tbsp) Parmesan in a shallow dish. 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 heat. When hot, add 1 tbsp oil, then chicken. (NOTE: For 4 ppl, pan-fry chicken in batches, using 1 tbsp oil per batch.) Pan-fry until golden-brown, 3-4 min per side. 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-brown and chicken is cooked through, 4-6 min.**
Peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch slices. Reheat 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, stirring occasionally, until tender, 3-4 min. Transfer onions to a plate to cool slightly.
Cut tomatoes into 1/4-inch pieces. Meanwhile, add Dijon, vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
Add spinach, tomatoes and onions to the bowl with dressing. Toss to combine. Divide chicken parmigiana and salad between plates.
640
kcal
Calories
36
g
Fat
6
g
Saturated Fat
29
g
Carbohydrate
9
g
Sugar
4
g
Dietary Fiber
49
g
Protein
135
mg
Cholesterol
800
mg
Sodium
0
g
Trans Fat
1350
mg
Potassium
250
mg
Calcium
3.75
mg
Iron
with Baby Spinach and Italian Bell Pepper Salad
with Baby Spinach and Italian Bell Pepper Salad
with Baby Spinach and Italian Bell Pepper Salad
with Baby Spinach and Italian Bell Pepper Salad
with Baby Spinach and Italian Bell Pepper Salad
with Baby Spinach and Italian Bell Pepper Salad
with Baby Spinach and Italian Bell Pepper Salad
with Baby Spinach and Italian Bell Pepper Salad
with Baby Spinach and Italian Bell Pepper Salad
with Baby Spinach and Italian Bell Pepper Salad
with Baby Spinach and Italian Bell Pepper Salad
with Baby Spinach and Italian Bell Pepper Salad
with Baby Spinach and Italian Bell Pepper Salad
with Baby Spinach and Italian Bell Pepper Salad
with Baby Spinach and Italian Bell Pepper Salad
with Baby Spinach and Italian Bell Pepper Salad
with Baby Spinach and Italian Bell Pepper Salad
with Baby Spinach and Italian Bell Pepper Salad
with Baby Spinach and Italian Bell Pepper Salad
with Baby Spinach and Italian Bell Pepper Salad
with Baby Spinach and Italian Bell Pepper Salad
with Baby Spinach and Italian Bell Pepper Salad
with Baby Spinach and Italian Bell Pepper Salad
with Baby Spinach and Italian Bell Pepper Salad
with Baby Spinach and Italian Bell Pepper Salad
with Baby Spinach and Italian Bell Pepper Salad
with Baby Spinach and Italian Bell Pepper Salad
with Baby Spinach and Italian Bell Pepper Salad
with Baby Spinach and Italian Bell Pepper Salad
with Baby Spinach and Italian Bell Pepper Salad
with Baby Spinach and Italian Bell Pepper Salad
with Baby Spinach and Italian Bell Pepper Salad
with Baby Spinach and Italian Bell Pepper Salad
with Baby Spinach and Italian Bell Pepper Salad
