
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Chicken Parmesan with tomato-olive sauce and whole wheat spaghetti
Soy-Free
4 Servings, 810 Calories/Serving
35–45 Minutes
In our family-friendly take on this Italian-American favorite, chicken breasts are crisped in panko bread crumbs and baked under a gooey layer of Italian cheeses.
In your bag
- 10 ounces whole wheat spaghetti
- 1 yellow onion
- 2 or 3 cloves peeled fresh garlic
- ½ cup pitted Kalamata olives
- 2 cups diced tomatoes
- 1½ tablespoons coconut sugar (optional)
- 1 fresh bay leaf
- 4 chicken cutlets (about ¼ pound each)
- ¼ cup all-purpose flour
- ¾ cup whole wheat panko
- 2 pasture-raised organic eggs
- ¾ cup shredded Italian cheese blend (mozzarella - provolone)
- ¼ cup grated Parmesan
- 2 or 3 sprigs fresh basil
Nutrition per serving
Calories: 810, Protein: 51g (102% DV), Fiber: 11g (44% DV), Total Fat: 30g (46% DV), Monounsaturated Fat: 35g, Polyunsaturated Fat: 7g, Saturated Fat: 6g (30% DV), Cholesterol: 180mg (60% DV), Sodium: 680mg (28% DV), Carbohydrates: 86g (29% DV), Total Sugars: 5g, Added Sugars: (Coconut sugar in trace amounts): 0g (0% DV).
Contains:
Milk, Eggs, Tree Nuts, Wheat
Sodium does not include pantry salt; for reference, ½ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV). Not a significant source of trans fat.
Instructions
Wash produce before use
1
Cook the spaghetti
Bring a large sauce pot of generously salted water to a boil. Add the spaghetti and cook until just tender, 8 to 10 minutes. Drain and set aside.
While the water heats and the spaghetti cooks, make the tomato sauce.
2
Prep and cook the tomato sauce
- Peel and coarsely chop enough yellow onion to measure 1 cup.
- Finely chop, press, or grate enough garlic to measure 1½ teaspoons.
- Finely chop, press, or grate enough garlic to measure 1½ teaspoons.
While the sauce simmers, prepare the chicken.
3
Prep and brown the chicken
- Pat the chicken dry with a paper towel. Season generously with salt and pepper.
- In separate shallow bowls, spread the flour and panko.
- Crack the eggs into a shallow bowl. With a whisk or fork, lightly beat until just blended.
In a large frying pan over medium heat, warm 2 to 3 tablespoons oil until hot but not smoking. Working in batches if needed, add the chicken and cook, turning once, until golden brown but not yet cooked through, 2 to 3 minutes per side. Transfer to a plate.
4
Assemble and bake the chicken Parmesan
When the chicken is almost done, prepare the basil.
5
Prep the basil
Serve
Kids Can!
- Press the garlic (if you have a press).
- Prepare the flour and panko for dredging.
- Sprinkle on the cheeses.
- Strip and tear the basil leaves.
- Practice their Italian accents.