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
Red Onion
56 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 and Pepper
0.25 tsp
Before starting, preheat your broiler to high. Wash and dry all produce. Core, then cut pepper into 1/4-inch slices. Peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch slices. Add panko to 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 breast all over with mayo. Working with one breast at a time, press into panko to coat completely.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil, then chicken. Pan-fry until golden-brown, 3-4 min per side. (NOTE: For 4 ppl, pan-fry chicken in batches, using 1 tbsp oil per batch.) Transfer chicken to a foil-lined baking sheet. Carefully wipe pan clean.
Spoon marinara sauce over chicken, then sprinkle with Parmesan. Broil in the middle of the oven until cheese is golden-brown and chicken is cooked through, 4-6 min.
While chicken broils, 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 to a plate to cool slightly.
While onions cook, whisk together Dijon, vinegar, 1/2 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) in a large bowl. Season with salt and pepper.
Add spinach, peppers and onions to the bowl with dressing. Toss to combine. Divide chicken parmigiana and salad between plates.
660
kcal
Calories
38
g
Fat
8
g
Saturated Fat
30
g
Carbohydrate
10
g
Sugar
4
g
Dietary Fiber
48
g
Protein
150
mg
Cholesterol
1090
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
with Shallot Gravy and Apple Salad
