Chicken Parmesan with house salad

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

Chicken Parmesan with house salad

Chicken Parmesan with house salad

Soy-Free, Protein Plus

2 Servings, 800 Calories/Serving

35–50 Minutes

This Sunbasket riff on an Italian-American classic combines hearty, gooey, and satisfying with breaded chicken, fresh-cooked tomato sauce, and a green salad.

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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.
  • 1 organic red onion
  • Sunbasket house dressing (EVOO - balsamic vinegar - garlic - Dijon mustard - kosher salt)
  • Sunbasket tomato sauce base (tomatoes - tomato paste - garlic)
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • ¼ cup all-purpose flour
  • Sunbasket Parmesan panko (Parmesan - panko)
  • 1 organic egg
  • 1½ ounces shredded Italian cheese blend (mozzarella - provolone)
  • 4 or 5 sprigs organic fresh Thai or Italian basil
  • 3 ounces organic baby kale or other leafy greens
Ingredient IQ
An Italian invention, balsamic vinegar is a dark, sweet-tart vinegar made from pressed grape must—the same stuff that’s used to produce wine, except that it is not allowed to ferment. Instead, aged balsamic gains its character and complexity as it rests in successively smaller wooden barrels, each constructed of a different wood, for a total of at least 12 years. The longer it ages, the more moisture evaporates, concentrating the liquid and its flavors.

Nutrition per serving

Calories 800, Total Fat 41g (53% DV), Sat. Fat 10g (50% DV), Trans Fat 0g, Cholest. 200mg (67% DV), Sodium 850mg (37% DV), Total Carb. 47g (17% DV), Fiber 5g (18% DV), Total Sugars 10g (Incl. 0g Added Sugars, 0% DV), Protein 55g
Contains: Milk, Eggs, Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

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

Wash produce before use

1

Prep the onion

Heat the oven to 400°F.
  • Peel and thinly slice enough onion to measure 1 cup [2 cups]; set aside half for the tomato sauce.
In a large bowl, stir together the house dressing and half the sliced onion. Let stand, stirring occasionally, while you prepare the rest of the meal.

2

Cook the tomato sauce

In a medium sauce pot over medium heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the remaining sliced onion, season with salt and pepper, and cook, stirring occasionally, until the onion starts to soften, 2 to 3 minutes. Add the tomato sauce base and bring to a boil. Reduce to a simmer, cover, and cook, stirring occasionally, until thickened slightly, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper. Cover to keep warm.
While the tomato sauce simmers, start preparing the chicken.

3

Prep and brown the chicken

  • Pat the chicken dry with a paper towel; season generously with salt and pepper.
  • On separate plates or shallow bowls, season the flour and Parmesan panko with salt and pepper and spread in an even layer.
  • Crack the egg into a shallow bowl and season with salt and pepper. With a fork or whisk, lightly beat until just blended.
Working with 1 chicken breast at a time, dredge the chicken in the flour, turning to coat; shake off any excess. Dip the chicken into the egg; let the excess drip off, then gently press the chicken into the Parmesan panko, coating all sides.
In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. 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

In a medium [large] baking dish, spread the tomato sauce in an even layer. Place the chicken on top and sprinkle with the Italian cheese blend. Bake until the chicken is cooked through and the tomato sauce is bubbling, 10 to 12 minutes.
When the chicken is almost done, prepare the basil and the salad.

5

Prep the basil; assemble the salad

  • Strip the basil leaves from the stems; coarsely chop the leaves for garnish.
To the bowl with the onion and house dressing, add the kale and toss to combine. Season to taste with salt and pepper.

Serve

Transfer the chicken Parmesan to individual plates and garnish with the basil. Serve the salad on the side.
Kids Can!
  • Measure the onion.
  • Stir the house dressing and onion.
  • Season and spread the flour and Parmesan panko.
  • Strip the basil leaves.
  • Assemble the salad.
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