Baked Chicken Parmesan

Name: Baked Chicken Parmesan with DIY Marinara, Fresh Mozzarella, and Rigatoni
Total time: 40 min
Yield: 2
Cuisine: North America
Ingredients: 4 clove Garlic; ½ cup Panko Breadcrumbs; ½ cup Parmesan Cheese; 24 ounce Chicken Breasts; 8 ounce Grape Tomatoes; 2 box Crushed Tomatoes; 1 tablespoon Onion Powder; 2 teaspoon Italian Seasoning; 12 ounce Rigatoni Pasta; 4 ounce Fresh Mozzarella; 4 teaspoon Olive Oil; Salt; Pepper

with DIY Marinara, Fresh Mozzarella, and Rigatoni

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Chicken, melty cheese, a tomato-y sauce—what’s not to love about chicken Parmesan? Nothing! In fact, you all declared this recipe a resounding success last time we sent it. For that reason, we’re adding it to the HelloFresh Hall of Fame. Not only is it the sort of meal that you and your family could easily devour any night of the week, it’s quicker and simpler than the original—just bake the chicken and tomatoes in the oven and you’re set.

Allergens:

Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes

Prep Time

DifficultyEasy

Ingredients

/ serving 4 people

4 clove

Garlic

½ cup

Panko Breadcrumbs

(Contains: Wheat)

½ cup

Parmesan Cheese

(Contains: Milk)

24 ounce

Chicken Breasts

8 ounce

Grape Tomatoes

2 box

Crushed Tomatoes

1 tablespoon

Onion Powder

2 teaspoon

Italian Seasoning

12 ounce

Rigatoni Pasta

(Contains: Wheat)

4 ounce

Fresh Mozzarella

(Contains: Milk)

Not included in your delivery

4 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)3264 kJ

Calories780 kcal

Fat22 g

Saturated Fat10 g

Carbohydrate91 g

Sugar13 g

Dietary Fiber6 g

Protein61 g

Cholesterol140 mg

Sodium770 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pot

•Small Bowl

•Baking Sheet

•Large Pan

•Strainer

Instructions

PDF

Wash and dry all produce. Preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Thinly slice garlic. In a small bowl, combine panko, Parmesan, and a drizzle of olive oil.

Place chicken on a lightly oiled baking sheet. Season all over with salt and pepper. Top chicken with panko mixture, pressing to adhere. Add grape tomatoes to same sheet and toss with a drizzle of olive oil and a pinch of salt and pepper. Bake in oven until chicken is cooked through and tomatoes are softened, about 15 minutes.

Heat a drizzle of olive oil in a large pan over medium heat (use an ovenproof pan if you have one). Add garlic to pan and cook until just starting to brown, about 2 minutes. Stir in crushed tomatoes, onion powder, and 2 tsp Italian seasoning (we sent more). Season with salt and pepper. Simmer, stirring occasionally, until slightly thickened, about 10 minutes.

Once water is boiling, add rigatoni to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Drain.

Once chicken and tomatoes are done, transfer to pan and lay on top of sauce. (TIP: If your pan isn’t ovenproof, transfer sauce to a small baking dish first.) Tear mozzarella into small pieces and scatter over pan. Transfer pan to oven and bake until cheese melts, about 2 minutes.