In order to bring you the best organic produce, some ingredients may differ from those depicted.
Chicken Parmesan with house salad
2 Servings, 800 Calories/Serving
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 organic red onion
- Sun Basket house dressing (EVOO - balsamic vinegar - garlic - Dijon mustard - kosher salt)
- Sun Basket tomato sauce base (tomatoes - tomato paste - garlic)
- 2 boneless skinless chicken breasts (about 6 ounces each)
- ¼ cup all-purpose flour
- Sun Basket 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
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.
Calories: 800, Protein: 55g (110% DV), Fiber: 5g (20% DV), Total Fat: 41g (63% DV), Monounsaturated Fat: 23g, Polyunsaturated Fat: 3.5g, Saturated Fat: 10g (50% DV), Cholesterol: 200mg (67% DV), Sodium: 850mg (35% DV), Carbohydrates: 47g (16% DV), Total Sugars: 10g, 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.
Wash produce before use
Prep the onion
- Peel and thinly slice enough onion to measure 1 cup [2 cups]; set aside half for the tomato sauce.
Cook the tomato sauce
While the tomato sauce simmers, start preparing the chicken.
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.
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.
Assemble and bake the chicken Parmesan
When the chicken is almost done, prepare the basil and the salad.
Prep the basil; assemble the salad
- Strip the basil leaves from the stems; coarsely chop the leaves for garnish.
- Measure the onion.
- Stir the house dressing and onion.
- Season and spread the flour and Parmesan panko.
- Strip the basil leaves.
- Assemble the salad.