Meal Kit
Chicken Parm Grinder
with mozzarella and marinara
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Eggs, Wheat
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Over 30g protein
Chef
Tom Scodari
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 8 fl. oz. Tomato Sauce
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2 French Rolls
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2 oz. Shredded Mozzarella
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1 oz. Shredded Parmesan Cheese
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¼ cup Italian Panko Blend
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¾ oz. Roasted Garlic & Herb Butter
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0.44 oz. Mayonnaise
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories880
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Carbohydrates66g
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Net Carbs62g
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Fat44g
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Protein58g
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Sodium2220mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Small Pot
- 1 Large Non-Stick Pan
- 1 Plate
- 1 Mallet
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using antibiotic free chicken, pat dry. Follow same instructions.
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1 Prepare the Chicken
Evenly spread panko on a plate.
Pat chicken dry.Cover chicken with plastic wrap and use a heavy object to pound to an even 1/2" thickness. Gallon bags make clean up easier and are made of thicker plastic. If you don’t have a disposable bag, use plastic wrap.Season both sides with a pinch of salt and pepper. Evenly top chicken with mayonnaise. Transfer chicken to plate with panko, mayonnaise-side down, pressing gently to adhere to one side. -
2 Cook the Chicken
Place a large non-stick pan over medium-high heat and add 2 Tbsp. olive oil.
Add chicken, panko-side down, to hot pan and cook undisturbed until browned, 2-3 minutes.Lower heat to medium. Flip chicken, and cook until chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes.Remove from burner. Transfer chicken to a flat, clean work surface. Let cool, 5 minutes.While chicken cooks, continue recipe. -
3 Cook the Sauce
Place a small pot over medium heat.
Add tomato sauce and butter to hot pot. Stir occasionally until sauce is heated through and butter is melted, 2-3 minutes.Remove from burner. -
4 Assemble the Grinders
Once cool enough to handle, cut chicken in half lengthwise.
Open rolls and evenly top bottom roll with half the sauce (reserve remaining for dipping), then chicken, panko-side up.Evenly top chicken with Parmesan and mozzarella. Place grinders on prepared baking sheet. -
5 Bake Grinders and Finish Dish
Bake in hot oven until cheese is melted and rolls are slightly toasted, 6-8 minutes.
Carefully remove from oven.Plate dish as pictured on front of card, serving remaining sauce on the side for dipping. Bon appétit!
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