Parm Meatballs with 2x Chicken
with Cheesy Bread & Italian Salad
- Wheat
- Soy
- Milk
- Eggs
Make easy yet scrumptious recipes from New York Times bestselling cookbook author Caroline Chambers. This one-pan spin on chicken Parmesan brings all the flavor of this Italian American classic to your weeknight dinner table. Ground chicken and freshly grated Parm are formed into meatballs, then baked in a rich marinara sauce. It’s all finished with melty mozzarella cheese and served with a crisp salad and baked cheesy bread.
Ingredients
14 ounce
Marinara Sauce
1 unit
Baby Lettuce
20 ounce
Ground Chicken
1 unit
Ciabatta
(Contains: Wheat, Soy)
1.5 ounce
Italian Dressing
(Contains: Milk)
½ cup
Mozzarella Cheese
(Contains: Milk)
1 tablespoon
Italian Seasoning
2 tablespoon
Mayonnaise
(Contains: Eggs)
2 unit
Parmesan Cheese Block
(Contains: Milk)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
Not included in your delivery
2 teaspoon (tsp)
Salt
1 teaspoon (tsp)
Olive Oil
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce.
Trim and discard root end from lettuce; separate leaves and tear into bite-size pieces over a large bowl.
Grate Parmesan over a small bowl.
In a second large bowl, combine chicken*, panko, mayonnaise, Italian Seasoning, half the grated Parmesan, salt (we used ½ tsp; 1 tsp for 4 servings), and pepper.
Form into 8-10 1-inch meatballs (16-20 meatballs for 4).
Heat 2 tbsp oil in a large, preferably ovenproof, pan over medium heat. Add meatballs and cook, turning occasionally, until browned all over, 4-6 minutes. (TIP: Depending on the size of your pan, you may need to work in batches.) (TIP: If your pan isn’t ovenproof, transfer meatballs to an 8-by-8-inch baking dish after browning.)
Pour marinara sauce into pan with meatballs; stir to coat. Transfer to top rack and bake until meatballs are cooked through and sauce is warmed through, 6-8 minutes.
Remove from oven; carefully sprinkle meatballs and sauce with mozzarella. Return to top rack and bake until cheese melts, 2-3 minutes more.
Pour marinara sauce into pan used for meatballs (if your pan isn’t ovenproof, use an 8-by-8-inch baking dish instead).
Arrange meatballs in pan, nestling each one in sauce. Transfer to top rack and bake until meatballs are cooked through, 6-8 minutes.
Remove from oven; carefully sprinkle meatballs and sauce with mozzarella. Return to top rack and bake until cheese melts, 2-3 minutes more.
While meatballs bake, halve ciabatta and place on a baking sheet. Drizzle cut sides with olive oil and sprinkle with remaining Parmesan. Toast on middle rack until cheese melts.
Add Italian dressing to bowl with lettuce; toss to coat.
Divide chicken Parm meatballs and cheesy bread between plates. Serve with salad on the side.
