Chicken Parmigiana with Fresh Mozzarella

Name: Chicken Parmigiana with Fresh Mozzarella Elevated Dinners, Impressively Easy
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: 1 unit Tomato; 2 unit Scallions; 4 ounce Fresh Mozzarella; 9 ounce Spinach and Ricotta Ravioli; 2 tablespoon Garlic Herb Butter; 10 ounce Chicken Cutlets; 2.5 ounce Marinara Cup; 1 unit Italian Herb Paste; 1 teaspoon Chili Flakes; 3 tablespoon Parmesan Cheese; 1 unit Crispy Fried Onions; 1 teaspoon Cooking Oil; Salt; Pepper

Elevated Dinners, Impressively Easy

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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.

Tags:

New

•Easy Prep

•Quick

Allergens:

Milk

•Eggs

•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 Time15 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

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

/ per serving

Calories930 kcal

Fat50 g

Saturated Fat25 g

Carbohydrate73 g

Sugar25 g

Dietary Fiber5 g

Protein56 g

Cholesterol250 mg

Sodium2270 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

•Strainer

•Pot

•Paper Towel

•Pan

Instructions

PDF

• 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°.