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 crispy, salty and cheesy. Served with tender Italian-seasoned bell peppers and perfectly dressed spinach, dinner tonight is simple and refined!
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
0.5 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
Red Onion
56 g
Before starting, preheat the broiler to high. Wash and dry all produce. Add panko and half the Parmesan to a shallow dish. 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 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.**
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 ppl). Heat the same pan (from step 2) over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), 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.
Meanwhile, add Dijon, vinegar, 1/2 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine.
Add spinach, peppers and onions to the bowl with dressing. Toss to combine. Divide chicken parmigiana and salad between plates.
710
kcal
Calories
41
g
Fat
9
g
Saturated Fat
31
g
Carbohydrate
10
g
Sugar
4
g
Dietary Fiber
53
g
Protein
160
mg
Cholesterol
1100
mg
Sodium
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
