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.
Spinach Ricotta Ravioli
(Contains Milk, Eggs, Wheat)
Garlic Herb Butter
Italian Herb Paste
Crispy Fried Onions
Not included in your delivery
• 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°.