recipe

Chicken Parmesan

Prep Time 55 min
Servings 4

Ingredients

  • 1 small size spaghetti squash, split lengthwise, seeds scooped out

  • 4 cups Tuscan kale, stems removed, sliced ¼ inch

  • 2 teaspoons chopped fresh garlic

  • 2 tablespoons olive oil, plus a bit more for drizzling

  • ¾ teaspoon sea salt

  • ¼ teaspoon black pepper


  • 4 {Foster Farms Simply Raised boneless skinless chicken thin-sliced breast fillets}

  • 2 eggs, beaten

  • 1-½ cups Italian style bread crumbs

  • 1 cup Parmigianino-Reggiano, grated fine, divided

  • 8-1 ounce slices fresh mozzarella


  • 3 cups fresh tomato, diced ¼ inch

  • 2 teaspoons chopped fresh garlic

  • 1 tablespoon olive oil

  • 1 tablespoon chopped fresh basil

  • ½ teaspoon sea salt

  • ¼ teaspoon black pepper

Directions

  • Spaghetti Squash and Tuscan Kale: 1. Preheat oven to 425°F on bake setting. 2. Drizzle cut side of squash with olive oil and place cut side down on a nonstick or parchment lined roasting pan. Bake for approximately 30-40 minutes until firm and tender and pierces easily with the tip of your knife. You do not want it mushy. Set aside to cool slightly. 3. With a fork, scrape out squash into long spaghetti like strands. 4. Heat a sauté pan over medium heat, add olive oil, chopped garlic, sliced kale and cook stirring frequently for 4 minutes. 5. Add the spaghetti squash, salt, pepper and sauté another 2 minutes. Remove from heat, set aside. Chicken Parmesan: 1. Preheat oven to 400°F. 2. Mix ½ cup Parmigianino with the Italian bread crumbs in a shallow dish. 3. Lightly dip the chicken breast into the beaten egg and then dredge in the bread crumb mixture, pressing firmly on each side to get a good coating. 4. Place on a nonstick baking sheet, drizzle each with a little olive oil, and bake approximately 20-25 minutes until golden and thickest part of chicken is cooked to an internal temperature of 165°F. Always use a meat thermometer to determine the temperature. 5. Top each breast with 2 tablespoons of tomato sauce, a slice of mozzarella and the additional Parmigianino Reggiano cheese, return to the oven for 2-4 minutes to melt cheese. For the fresh tomato sauce: 1. In a sauté pan over medium heat, add the olive oil and chopped garlic and sauté for 30 seconds, do not brown. 2. Add the diced tomato, salt, pepper and simmer for 3-4 minutes. Remove from heat and stir in chopped basil. Assembly: 1. Divide spaghetti squash Tuscan kale mixture among 4 plates. 2. Top with chicken breast. Spoon additional sauce on each plate. 3. Sprinkle each plate with additional grated Parmigianino-Reggiano cheese and chopped fresh basil leaves.

COOK TO A SAFE INTERNAL TEMPERATURE OF AT LEAST 165°F. ALWAYS use a meat thermometer to determine the temperature. Do not rely solely on suggested cooking times. Cooking appliances vary in temperature and cooking times are a GUIDE ONLY.

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