Crispy Chicken Parmesan Salad
with Spinach and Roasted Potatoes
Best part of chicken Parmesan? The thick layer of gooey, creamy cheese melted on top of crispy chicken. In this dish, we’ve recreated the same dreamy combination but given it a lighter twist by tossing in some greens. Needless to say, it’s the best of both worlds.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Yukon Gold Potatoes
Not included in your delivery
Prep: Wash and dry all produce. Preheat the oven to 450 degrees. In a shallow dish, combine the panko, Parmesan cheese, garlic powder, and a pinch of salt and pepper. Cut the potatoes into 3/4- inch cubes and toss on a baking sheet with a drizzle of olive oil and a large pinch of salt and pepper.
Roast the potatoes: Place the potatoes in the oven for 25 minutes, flipping once, until golden brown and tender.
Working one at a time, place the chicken breasts between two pieces of plastic wrap. Pound with a rolling pin, mallet, or heavy-bottomed pan until ½-inch thick. Season with salt and pepper.
Place the chicken on a lightly oiled baking sheet and spread with 1 Tablespoon sour cream each. Press the panko mixture into the sour cream. Place in the oven for 12-15 minutes, until the chicken is cooked through and crispy.
Halve the lemon. Cut one of the halves into wedges. In a large bowl, combine 1 Tablespoon sour cream, a large drizzle of olive oil, a squeeze of lemon juice, and a pinch of salt and pepper.
When the potatoes are ready, toss them into the bowl with the dressing along with the spinach. Season with salt and pepper.
Plate: Serve the crispy chicken Parmesan on a bed of spinach salad with a wedge of lemon for squeezing. Enjoy!