Meal Kit
Spicy Chicken Parmesan
with crispy zucchini
Prep & Cook Time: 35-45 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
Chef
Ryan Pugh
At Home Chef, we pride ourselves on giving you classics with a slight twist. Here, we've got the classic of the classics, Chicken Parmesan. That's right, the crispy crunch, topped with tomato sauce and gooey cheese, on Italian restaurant menus from Portland, Maine to Portland, Oregon. But here's the twist: we've added red pepper flakes into the mix, giving the normal marinara a boost of heat. Classic with a twist, from your basket to your kitchen to your plate.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 2 Zucchini
- 4 oz. Marinara Sauce
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2 oz. Shredded Mozzarella
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½ cup Panko Breadcrumbs
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1 oz. Shredded Parmesan Cheese
- ½ tsp. Garlic Salt
- ¼ tsp. Red Pepper Flakes
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) A3KegBq6
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Calories620
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Carbohydrates28g
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Net Carbs25g
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Fat35g
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Protein51g
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Sodium1680mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 2 Mixing Bowls
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
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1 Prepare the Ingredients
Trim zucchini ends and slice into 1/2" rounds.
In a mixing bowl, combine marinara and half the red pepper flakes (to taste; remaining are yours to use as you please!).Combine half the panko (reserve remaining for chicken) and Parmesan in another mixing bowl. Set aside. -
2 Prepare the Chicken
Pat chicken dry.
Cover chicken with plastic wrap. You may also use a gallon bag for easier clean-up. Pound with a heavy object to an even 1/4" thickness.Remove plastic wrap. Coat one side of chicken evenly with remaining panko, pressing gently to adhere. If panko doesn't stick, spray chicken with cooking spray. -
3 Start the Zucchini
Place zucchini on prepared baking sheet and spray with cooking spray. Toss with garlic salt and a pinch of pepper. Spread into a single layer and top evenly with Parmesan-panko mixture.
Roast in hot oven, 12 minutes.While zucchini roasts, continue recipe. -
4 Start the Chicken
Place a medium non-stick pan over medium heat and add 3 Tbsp. olive oil. Let heat, 5 minutes.
While oil heats, line a plate with a paper towel.After 5 minutes, test oil temperature by adding a pinch of panko to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.Add chicken to hot pan, panko-side down, and cook until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 4-6 minutes per side.Remove from burner. Transfer to towel-lined plate and season with a pinch of salt and pepper. Rest, 2 minutes. -
5 Finish Zucchini and Chicken and Finish Dish
After 12 minutes, carefully remove from oven. Push zucchini to one side of baking sheet. Sheet will be hot! Use a utensil.
Transfer chicken to now-empty side of baking sheet. Top evenly with marinara mixture and mozzarella.Roast again in hot oven until mozzarella has melted and panko on zucchini is golden-brown, 5-6 minutes.Carefully remove from oven.Plate dish as pictured on front of card. Bon appétit!
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