All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
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.
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
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
If using pork chops, follow same instructions as chicken in Steps 2 and 4, cooking until golden brown and pork reaches minimum internal temperature, 3-4 minutes per side.
Prepare the Ingredients
Trim zucchini ends and slice into 1/2" rounds.
In a mixing bowl, combine marinara and half the red pepper flakes. Taste, and add more red pepper flakes, if desired. Set aside.Combine half the panko (reserve remaining for chicken) and Parmesan in another mixing bowl. Set aside.
Prepare the Chicken
Pat chicken breasts 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 reserved panko, pressing gently to adhere. If panko doesn't stick, spray chicken with cooking spray.
Start the Zucchini
Place zucchini on prepared baking sheet and toss with 1 tsp. olive oil, garlic salt, and a pinch of pepper. Massage olive oil, garlic salt, and pepper into zucchini.
Spread into a single layer and top evenly with Parmesan-panko mixture. Roast in hot oven, 12 minutes.Zucchini will finish cooking in a later step.While zucchini roasts, continue recipe.
Start the Chicken
Place canola oil in a medium non-stick pan over medium heat. 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 to towel-lined plate and season with a pinch of salt and pepper. Rest, 2 minutes.
Top Chicken and Finish Dish
Push zucchini to one side of baking sheet. Sheet will be hot! Use a utensil.
Transfer chicken to empty space on baking sheet. Top evenly with marinara-red pepper flakes mixture and mozzarella.Roast again in hot oven until mozzarella has melted and panko on zucchini is golden-brown, 5-6 minutes.Plate dish as pictured on front of card. Bon appétit!
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