Chicken Parmigiana

Name: Chicken Parmigiana with Fresh Mozzarella Elevated Dinners, Impressively Easy
Yield: 2 servings
Ingredients: 1 Tomato; 2 unit Scallions; 4 oz Mozzarella Cheese; 9 oz Spinach; 2 tbsp Garlic; 10 oz Chicken Cutlets; 2 1/2 oz Marinara Cup; 1 unit Italian Herb Paste; 1 tsp Red Pepper Flakes; 3 tbsp Parmesan Cheese; 1 Onion; 1 tsp Cooking Oil; Salt; Black Pepper

with Fresh Mozzarella Elevated Dinners, Impressively Easy

By Recipe0 System

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.

Main Course

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

1 Tomato
2 unit Scallions
4 oz Mozzarella Cheese
9 oz Spinach
2 tbsp Garlic
10 oz Chicken Cutlets
2 1/2 oz Marinara Cup
1 unit Italian Herb Paste
1 tsp Red Pepper Flakes
3 tbsp Parmesan Cheese
1 Onion
1 tsp Cooking Oil
Salt
Black Pepper

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

4 steps

1

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.
2

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.
3

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.
4

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°.

From the same drawer

Related Recipes

Spicy White Bean & Kale Stew

medium

Beef Tenderloin & Creamy Truffle Polenta

medium

Sweet Chili Beef & Broccoli

medium

Sweet & Spicy Pork Fried Rice

medium

Comments (0)

No comments yet. Be the first to comment!

Shopping List

Your list is empty

Add recipes to your shopping list to see ingredients here.