Chicken Breasts Parmigiano
with Zucchini & Red Kale
Cooking time
25 minutes
Servings
2/4
Calories
680 /serving
Chicken Parm is a staple of Italian-American dining. Layered with red sauce and mozzarella, it emerges from the broiler tender and oozing flavour under a golden-browned crust. We’re serving it with roasted zucchini and kale, and giving our veg the melted cheese treatment too.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 1 Green zucchini
- ½ Bunch of red kale
- 30g Almond flour
- 100ml Tomato sauce
- 30ml Mayonnaise
- 30g Grated mozzarella
- 25g Parmigiano Reggiano (contains rennet)
- 7.5g Olive Branch spices (garlic, red pepper bell, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper, cellulose)
Contains: Almonds • Eggs • Milk.
You will need:
Medium oven-safe pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
40 g
Saturated Fat
8 g
Sodium
720 mg
Total Carb
25 g
Sugars
9 g
Protein
57 g
Fibre
7 g
Preparation
Prepare the chicken
- Preheat the oven to 450°F.
- Pat the chicken dry; season with ½ the spices.
- In a medium bowl, combine the mayo, 1 tsp water (double for 4 portions) and S&P.
- In a second medium bowl, combine the almond flour and S&P.
- Working one at a time, coat the chicken in the mayo mixture (letting any excess drip off), then in the almond flour (pressing to adhere).
Cook the chicken
- In a medium, oven-safe pan, heat a thin layer of oil on medium.
- Add the chicken* and cook, 3 to 4 min. per side, until golden and partially cooked.
- Top with the tomato sauce and mozzarella.
- Transfer to the oven and bake, 8 to 12 min., until browned and cooked through.
- Switch the oven to broil, 2 to 3 min., if extra colour is desired.
Mise en place
- Meanwhile, halve the zucchini lengthwise; cut crosswise into ½ inch pieces on an angle.
- Remove the kale leaves from the stems; tear the leaves.
- In a large bowl, combine the kale, a drizzle of oil and S&P.
Roast the zucchini & kale
- On a lined sheet pan, toss the zucchini with a drizzle of oil, the remaining spices and S&P.
- Add the kale and top with the Parmigiano Reggiano.
- Roast, 7 to 9 min., until browned and tender.
Plate your dish
- Divide the zucchini, kale and chicken between your plates. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
