XL Gluten-Free-Friendly 2x Chicken Thigh Parm
2x the portions for family dinner or leftovers
- Milk
This hearty crowd-pleaser feeds 2x the folks—perfect for a family dinner + leftovers! Juicy chicken thighs are coated in gluten-free breadcrumbs, shallow-fried until golden and crispy, then broiled with marinara and melted mozzarella. On the side, cannellini beans, diced tomato, and cucumber marinate in Italian dressing and balsamic glaze before being tossed with fresh arugula. Both are finished with a shower of grated Parmesan and served family style.
Ingredients
6 tablespoon
Sour Cream
(Contains: Milk)
2 ounce
Arugula
40 ounce
Chicken Thighs
1 unit
Cannellini Beans
1.25 cup
Gluten-Free Breadcrumbs
4.5 ounce
Italian Dressing
(Contains: Milk)
1 cup
Mozzarella Cheese
(Contains: Milk)
2 tablespoon
Gluten-Free Flour
1 unit
Parmesan Cheese Block
(Contains: Milk)
3 unit
Tomato
15 teaspoon
Balsamic Glaze
1 unit
Cucumber
5 ounce
Marinara Sauce
Not included in your delivery
2 tablespoon (tbsp)
Cooking Oil
1 teaspoon (tsp)
Olive Oil
Nutrition Values
Cooking Steps
-
Adjust oven rack to top position and set broiler to low. Wash and dry produce.
-
Trim and halve cucumber lengthwise; thinly slice crosswise into half-moons. Dice tomatoes into ½-inch pieces. Drain and rinse beans.
-
In a large bowl, combine cucumber, tomatoes, beans, Italian dressing, balsamic glaze, a drizzle of olive oil, salt, and pepper.
-
Set aside to marinate.
-
Pat chicken* dry with paper towels; season all over with salt and pepper.
-
In a medium bowl, whisk together sour cream and 3 TBSP water (4 TBSP for 8 servings). Place breadcrumbs on a plate and season with salt and pepper.
-
Working one piece at a time, lightly coat chicken in flour. Transfer to bowl with sour cream mixture, turning to coat all over. Transfer to plate with seasoned breadcrumbs, turning to coat all over and pressing to adhere.
-
Heat a ⅓-inch layer of oil in a large, heavy-bottomed pan over medium-high heat.
-
Once oil is hot enough that a pinch of breadcrumbs sizzles when added to the pan, add coated chicken. Cook until crust is golden brown and chicken is cooked through, 3-5 minutes per side. TIP: Fry in batches if necessary; lower heat if chicken begins to brown too quickly.
-
Transfer to a paper-towel-lined plate.
-
Transfer chicken to a baking sheet (divide between two baking sheets for 8 servings). Spoon marinara sauce over top and sprinkle evenly with mozzarella.
-
Broil on top rack until cheese melts, 2-3 minutes. (For 8, broil one baking sheet at a time.) TIP: Stay close by to make sure cheese doesn’t burn!
-
Add arugula to bowl with bean salad and toss to coat.
-
Transfer chicken to a platter and bean salad to a large serving bowl. Grate Parmesan over both dishes and serve family style.
