Chicken Parmigiana with Fresh Mozzarella
Elevated Dinners, Impressively Easy
Skip right over the time consuming what-to-make-for-dinner debate, and jump right into this quick-cooking, stress-free chicken dinner that’s on the table in 15 minutes. All you have to do is boil water for spinach-ricotta ravioli that you’ll toss with luscious garlic-herb butter, sizzle up juicy chicken cutlets with melty fresh mozzarella on top, and whip up a speedy marinara-scallion-herb sauce in the same pan. Sprinkle it all with crispy fried onions, and just like that, you’re a kitchen hero.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Tomato
2 unit
Scallions
4 ounce
Fresh Mozzarella
(Contains Milk)
9 ounce
Spinach and Ricotta Ravioli
(Contains Milk, Eggs, Wheat)
2 tablespoon
Garlic Herb Butter
(Contains Milk)
10 ounce
Chicken Cutlets
2.5 ounce
Marinara Cup
1 unit
Italian Herb Paste
1 teaspoon
Chili Flakes
3 tablespoon
Parmesan Cheese
(Contains Milk)
1 unit
Crispy Fried Onions
(Contains Wheat)
Not included in your delivery
1 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Bring a medium pot of salted water to a boil. Wash and dry produce. • Dice tomato. Trim and thinly slice scallions, separating whites from greens. Thinly slice mozzarella into rounds (we got 5-6 rounds per ball). • Once water is boiling, add ravioli. Cook until al dente and floating to the top, 4-5 minutes. Drain and return to pot. Stir in tomato and garlic herb butter; cover to keep warm. • MICROWAVE ALTERNATIVE: Place ravioli in a microwave-safe bowl and fill with enough water to just cover. Cover tightly with plastic wrap and microwave until ravioli are tender, 5-7 minutes. Carefully remove plastic wrap, then drain. Return ravioli to bowl along with tomato and garlic herb butter; toss to combine.
• Pat chicken* dry and season all over with salt and pepper. • Drizzle oil in a hot, preferably nonstick, pan. Add chicken; cook until browned and almost cooked through, 2-3 minutes per side.
• Reduce heat under pan with chicken to low. Stir in scallion whites, marinara, Italian herb paste, ¼ cup water (½ cup for 4), and as many chili flakes as you like (we used ¼ tsp; ½ tsp for 4). • Top chicken with Parmesan and as many mozzarella slices as you like. (We used two slices per cutlet.) Cover and simmer until cheese melts and chicken is cooked through, 3-5 minutes.
• Divide chicken parmigiana and ravioli between plates in separate sections; top with any remaining sauce. Sprinkle everything with scallion greens and crispy fried onions. Serve.
Chicken is fully cooked when internal temperature reaches 165°.
