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Chicken Parmesan with house salad
Customer Favorite

Chicken Parmesan with house salad

Soy-Free, Mediterranean, Family-Friendly

2 Servings, 770 Calories/Serving

35 – 50 Minutes

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

In your bag

1 bag serves 2 (2 bags serves 4)
  • 1 red onion
  • Sun Basket house dressing (olive oil - balsamic vinegar - fresh garlic - Dijon mustard - salt)
  • 1 or 2 cloves peeled fresh garlic
  • 1 cup diced tomatoes
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • ¼ cup all-purpose flour
  • ½ cup whole wheat panko
  • 1 pasture-raised organic egg
  • 1½ ounces shredded Italian cheese blend (mozzarella - provolone)
  • 2 tablespoons grated Parmesan
  • 2 or 3 sprigs fresh basil
  • 3 ounces baby greens (such as spinach or kale)

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 when making vinegar. 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: 770, Protein: 50g (100% DV), Fiber: 6g (24% DV), Total Fat: 38g (58% DV), Monounsaturated Fat: 21g, Polyunsaturated Fat: 3.5g, Saturated Fat: 9g (45% DV), Cholesterol: 200mg (67% DV), Sodium: 730mg (30% DV), Carbohydrates: 52g (17% DV), Total Sugars: 9g, Added Sugars: 0g (0% DV).
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.

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 ½ cup [1 cup] for the tomato sauce.
In a large bowl, stir together half the onion and the house dressing. Let stand, stirring occasionally, while you prepare the rest of the meal.

2

Prep and cook the tomato sauce

  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
In a medium sauce pot over medium heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the garlic and remaining onion, season with salt and pepper, and cook, stirring occasionally, until the onion starts to soften, 2 to 3 minutes. Add the tomatoes and bring to a boil. Reduce to a simmer, cover, and cook, stirring occasionally, until slightly thickened, 2 to 3 minutes. Season to taste with salt and pepper. Remove from the heat and cover to keep warm.
While the 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 in shallow bowls, spread the flour and panko in an even layer and season with salt and pepper.
  • Crack the egg into a shallow bowl and season with salt and pepper. With a whisk or fork, 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 panko, coating all sides.
In a large frying pan over medium heat, warm 1 to 2 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. Add more oil between batches if needed. Transfer to a plate.

4

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 and Parmesan. 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 salad.

5

Prep the basil; toss the salad

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

6

Serve

Transfer the chicken Parmesan to individual plates and garnish with the basil. Serve the salad on the side.

Kids Can!

  • Stir the onion and house dressing.
  • Press the garlic (if you have a press).
  • Spread the flour and panko in an even layer.
  • Strip the basil leaves.
  • Toss the salad.

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