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Chicken Milanese & Creamy Pesto Penne
Chicken Milanese & Creamy Pesto Penne

Chicken Milanese & Creamy Pesto Penne

Enjoy a multi-dish culinary tour of a new destination!

Sara Heilman
Sara HeilmanPublished on May 26, 2025

This Italian-inspired feast is sure to impress everyone at the dinner table. For a savory app, you’ll whip up lemony, tomato-and-olive topped crostini. Then, you’ll serve golden-brown chicken Milanese, plus creamy pesto penne that you’ll finish with crispy bites of prosciutto. A balsamic-dressed arugula salad completes the feast!

Tags:
New
Seasonal
Allergens:
Milk
Soy
Wheat

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 Time45 minutes
Prep Time10 minutes
DifficultyHard

Ingredients

serving amount

1 unit

Green Olives

4 ounce

Cream Sauce Base

(Contains: Milk)

2 unit

Tomato

1 unit

Demi-Baguette

(Contains: Soy, Wheat)

2 ounce

Arugula

10 ounce

Chicken Cutlets

3 tablespoon

Parmesan Cheese

(Contains: Milk)

1 unit

Lemon

1 tablespoon

Italian Seasoning

2 ounce

Prosciutto

4 tablespoon

Pesto

(Contains: Milk)

6 ounce

Penne Pasta

(Contains: Wheat)

1.5 tablespoon

Sour Cream

(Contains: Milk)

¼ ounce

Parsley

5 teaspoon

Balsamic Glaze

½ cup

Panko Breadcrumbs

(Contains: Wheat)

Not included in your delivery

Salt

Pepper

Cooking Oil

Olive Oil

Nutrition Values

/ per serving
Calories1380 kcal
Fat66 g
Saturated Fat19 g
Carbohydrate118 g
Sugar19 g
Dietary Fiber7 g
Protein60 g
Cholesterol185 mg
Sodium1870 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

Medium Pot
Zester
Small Bowl
Paper Towel
Plastic Wrap
Rolling Pin
Strainer
Baking Sheet
Large Pan
Medium Bowl

Instructions

Prep
1

• Adjust rack to middle position and preheat oven to 425 degrees. Bring a medium pot of lightly salted water to a boil. Wash and dry produce. • Dice tomatoes into ¼-inch pieces. Finely chop olives. Finely chop parsley. Zest and quarter lemon. Slice baguette into 8-10 rounds. • In a shallow bowl, combine panko, Parmesan, and Italian Seasoning. • In a small bowl, combine tomatoes, olives, parsley, lemon zest, juice from one lemon wedge (two wedges for 4 servings), a drizzle of olive oil, salt, and pepper. Set aside, stirring occasionally.

Coat Chicken
2

• Pat chicken* dry with paper towels; place between two pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ½ inch thick. Season with salt and pepper; brush all over (both sides!) with sour cream.  • Working one piece at a time, press chicken into panko mixture until fully coated. Transfer to a plate. TIP: For less mess, use tongs to dip and transfer.

Cook Pasta
3

• Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve ½ cup pasta cooking water, then drain. • Place cream sauce base and pesto in pot used for penne over medium heat. Stir in drained penne until thoroughly coated. Taste and season with salt and pepper if desired. Set aside, stirring occasionally. TIP: If needed, stir in splashes of reserved pasta cooking water until pasta is coated in a creamy sauce.

Toast Crostini
4

• Spread baguette slices out on a baking sheet and drizzle with olive oil; season with salt and pepper. Toast on middle rack until golden brown, 5-8 minutes.

Crisp Prosciutto
5

• Separate prosciutto from sheets. Heat a drizzle of olive oil in a large, heavy bottomed pan over medium-high heat. Add prosciutto in a single layer. Cook until browned and crisped, 2-3 minutes per side. TIP: Work in batches if necessary. Press down on prosciutto with a spatula for even crisping. Lower heat if browning too quickly. • Turn off heat; transfer prosciutto to a paper-towel-lined plate. Thoroughly wipe out pan.

Cook Chicken
6

• Heat a ⅓-inch layer of oil in a pan used for prosciutto over medium-high heat. • Once oil is hot enough that a pinch of panko sizzles immediately when added to the pan, carefully add coated chicken. Cook until golden brown and cooked through, 3-5 minutes per side (you may need to work in batches for 4 servings). TIP: Lower heat if chicken begins to brown too quickly. • Turn off heat; transfer chicken to a paper-towel-lined plate.

Finish & Serve
7

• In a medium bowl, toss together arugula, half the balsamic glaze, juice from one lemon wedge (two wedges for 4 servings), a drizzle of olive oil, salt, and pepper. • Roughly chop prosciutto. • Place crostini on a small serving platter and top with tomato-olive mixture (drizzle with any remaining balsamic glaze for a tangy sweetness if desired). Transfer pasta to a serving bowl; top with crispy prosciutto. Place arugula salad and chicken Milanese on a serving platter. Serve.

Poultry is fully cooked when internal temperature reaches 165°.

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