Family Meal Kit
Chicken Parmesan Grinder
with potato wedges
Prep & Cook Time: 45-55 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
- Fiber-Rich
- Protein-Packed
Chef
David Welch
In Your Box (serves 4)
- 4 Russet Potatoes
- 20 oz. Boneless Skinless Chicken Breasts
- 2 French Roll
- 4 oz. Shredded Mozzarella
- 4 oz. Marinara Sauce
- 2 oz. Basil Pesto
- 2 oz. Creme Fraiche
- 0.71 oz. Panko Breadcrumbs
- ½ oz. Grated Parmesan Cheese
- ½ tsp. Potato Spice Seasoning
- ½ tsp. Garlic and Parsley Seasoning
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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Calories720
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Carbohydrates78g
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Net Carbs72g
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Fat24g
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Protein48g
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Sodium1510mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Olive Oil
- Salt
- 2 Baking Sheets
- 1 Plate
- 1 Mixing Bowl
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, follow same instructions.
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1 Roast the Wedges
Cut potatoes into 1/2" wedges and pat dry.
Place wedges on one prepared baking sheet. Toss with 2 tsp. olive oil, potato spice seasoning, and a pinch of salt and pepper. Spread into an even layer.Roast in hot oven until slightly browned and tender, 25-30 minutes, tossing fries halfway through.Carefully remove from oven.While fries roast, continue recipe. -
2 Prepare the Chicken
Evenly spread breadcrumbs and grated cheese on a plate.
Pat chicken dry. Season both sides with 2 tsp. olive oil, garlic and parsley seasoning, 1/4 tsp. salt, and a pinch of pepper. Transfer chicken to plate with breadcrumb mixture, pressing gently to adhere to one side.Place chicken, breadcrumb-side up, on second prepared baking sheet and lightly spray with cooking spray. -
3 Roast the Chicken
Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 15-20 minutes.
Carefully remove from oven. Transfer chicken to a clean, flat work surface and let cool, 5 minutes. Discard foil and replace. Sheet will be hot! Use caution.Once cool enough to handle, slice chicken into 1/2'' slices. Alternatively, keep chicken whole, if desired.While chicken roasts, continue recipe. -
4 Toast Rolls and Make Pesto Crema
Open rolls and halve lengthwise.
Toast rolls as desired.Alternatively, place rolls directly on rack in hot oven, cut side down. Toast until slightly browned, 3-4 minutes.While rolls toast, in a mixing bowl, combine pesto and creme fraiche. -
5 Finish Grinders and Finish Dish
Spread pesto crema evenly rolls, cut-side. Top with chicken, marinara sauce, then shredded cheese. Transfer grinders to prepared baking sheet.
Bake in hot oven until cheese is melted, 3-5 minutes.Carefully remove from oven.Plate dish as pictured on front of card. Bon appétit!
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