Chicken Parmesan with tomato-olive sauce and whole wheat spaghetti

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Cook the spaghetti

Heat the oven to 400°F.
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.

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.

In a medium sauce pot over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until the onion starts to soften, 2 to 3 minutes. Add the olives, tomatoes, coconut sugar, if using, and bay leaf. Season with salt and pepper and bring to a boil. Reduce to a simmer, cover, and cook, stirring occasionally, until slightly thickened, 2 to 3 minutes. Discard the bay leaf.
While the sauce simmers, prepare the chicken.

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.

Dredge the chicken in the flour, turning to coat; shake off any excess. Dip the chicken into the eggs; let the excess drip off, then gently press the chicken into the panko, coating all sides.
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.

Assemble and bake the chicken Parmesan

In a large baking dish, spread the tomato sauce in an even layer and place the chicken on top. Sprinkle the Italian cheese blend and Parmesan over the chicken. Bake until the cheeses are melted and the chicken is cooked through, 10 to 12 minutes.
When the chicken is almost done, prepare the basil.

Prep the basil

Strip the basil leaves from the stems; coarsely tear the leaves.

Serve

Transfer the chicken Parmesan to individual plates and serve the spaghetti on the side. Spoon any remaining sauce on top and sprinkle with the basil.

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.

Great for Entertaining

Chicken Parmesan with tomato-olive sauce and whole wheat spaghetti

Name: Chicken Parmesan with tomato-olive sauce and whole wheat spaghetti
Cook time: 35 min
Yield: 2
Ingredients: 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

Soy-Free, Protein Plus

2 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.

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In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note 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

Ingredient IQ

Although it sounds like it comes straight out of an Italian kitchen, chicken Parmesan is actually an American riff on melanzane alla parmigiana, a popular southern Italian dish of breaded eggplant layered with tomato sauce and cheese.

Nutrition per serving

Calories 810, Total Fat 30g (38% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 180mg (60% DV), Sodium 680mg (30% DV), Total Carb. 86g (31% DV), Fiber 11g (39% DV), Total Sugars 5g (Incl. 0g Added Sugars, 0% DV), Protein 51g
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.