Parmesan-Crusted Chicken

with arugula and balsamic vinaigrette

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

Calories Conscious
Carb Conscious
A note about serious food allergies

If you're in the mood for something fresh yet familiar, this dish really delivers. Nutty Parmesan cheese gets a flavor and texture assist from Dijon mustard and panko breadcrumbs for a crusted chicken packed with deliciousness. It's paired with a fresh arugula, shallot, and grape tomato salad with oregano-balsamic vinaigrette. When comfort meets simplicity, it’s the perfect one-two punch of a weeknight meal.

In Your Box (serves 2)

  • ½ oz. Dijon Mustard
  • 0.125 oz. Oregano
  • 4 oz. Grape Tomatoes
  • 1 Shallot
  • 13 oz. Boneless Skinless Chicken Breasts
  • Info
    2 oz. Grated Parmesan
  • Info
    ¼ cup Panko Breadcrumbs
  • ½ fl. oz. Balsamic Vinegar
  • 1 tsp. Sugar
  • 4 oz. Baby Arugula
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Mixing Bowls
  • 1 Medium Oven-Safe Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Stem and mince oregano. Halve tomatoes. Peel and slice shallot into very thin rounds. Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.

  • Step 2 - Make the Parmesan Crust

    Make the Parmesan Crust

    Thoroughly combine Parmesan, panko, 2 tsp. olive oil, and a pinch of salt and pepper in a mixing bowl. Set aside.

  • Step 3 - Make the Balsamic Vinaigrette

    Make the Balsamic Vinaigrette

    In another mixing bowl, combine ⅓ the Dijon (reserve remaining for chicken), balsamic vinegar, sugar, oregano, ¼ tsp. salt, and a pinch of pepper. Slowly add 2 Tbsp. olive oil while stirring until thoroughly combined. Set aside.

  • Step 4 - Cook the Chicken

    Cook the Chicken

    Place a medium oven-safe non-stick pan over medium-high heat. Add 1 tsp. olive oil and chicken to hot pan. Cook undisturbed until browned, 2-3 minutes. Flip chicken, and remove pan from burner. Brush chicken with remaining Dijon and top with Parmesan crust. Place pan in hot oven and roast until crust has lightly browned and chicken reaches a minimum internal temperature of 165 degrees, 8-12 minutes. Remove from oven and rest at least 5 minutes. Be careful! Pan will be hot.

  • Step 5 - Finish the Dish

    Finish the Dish

    Toss arugula, shallot (to taste), and tomatoes in bowl with balsamic vinaigrette. Plate dish as pictured on front of card, drizzling remaining balsamic vinaigrette around chicken if desired. Bon appétit!