Poulet parmigiana croustillant

Chouchou

Rapido

Chouchous

avec salade italienne aux jeunes épinards et aux poivrons

25 min

Difficulté: 1/3

Canadienne

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: Chicken breast • Sweet bell pepper • Marinara sauce (water, tomato paste, sugar, salt, modified corn starch, dried garlic, vinegar, dried onion, soybean oil, dried red bell pepper, spices, herbs, natural flavour, xanthan gum, citric acid, lactic acid, potassium sorbate, sodium benzoate) • Red onion • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Spinach • Panko breadcrumbs (wheat flour, sugar, yeast, salt) (wheat) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Red wine vinegar (wine vinegar, potassium sorbate, sulphites) (sulphites) • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • Italian herb spice blend (salt, dehydrated onion, dehydrated garlic, herbs, sugar, onion powder, garlic powder, canola oil, silicon dioxide) (sulphites).

Allergens

Sulfites

Soya

Moutarde

Lait

Blé

Oeuf

Peut contenir des traces d’allergènes

Triticale

Crustacés

Gluten

Arachides

Sésame

Noix

Poisson

Utensils

Assiette peu profond

Plaque de cuisson

Cuillères à mesurer

Grand bol

Grande poêle antiadhésive

Papier aluminium

Fouet

Tags

Ineligible-reco

Classic-plates

Regional-specialty

Rapido

Chouchous

Ingrédients

Poitrines de poulet

2 unit(s)

Mayonnaise

2 tbsp

Chapelure panko

0.33 cup

Poivron

1 unit(s)

Sauce marinara

0.5 cup

Parmesan, râpé grossièrement

0.5 cup

Bébés épinards

56 g

Vinaigre de vin rouge

1 tbsp

Assaisonnement italien

4.3 g

Moutarde de Dijon

0.5 tbsp

Oignon rouge

0.5 unit(s)

Poivre

0.125 tsp

Sucre

0.5 tsp

Sel

0.125 tsp

Huile

2.5 tbsp

Preparation

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.

Nutrition per serving

680

kcal

Calories

Fat

Saturated Fat

Carbohydrate

Sugar

Dietary Fiber

Protein

150

Cholesterol

1080

Sodium

0.3

Trans Fat

1300

Potassium

350

Calcium

4.5

Iron