Ingredients
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4 Foster Farms Simply Raised® Free Range Thin-Sliced Boneless Skinless Chicken Breast Fillets
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2 eggs, beaten
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1-½ cups Italian style bread crumbs
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1 cup Parmigianino-Reggiano, grated fine, divided
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8-1 ounce slices fresh mozzarella
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1 small size spaghetti squash, split lengthwise, seeds scooped out
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4 cups Tuscan kale, stems removed, sliced ¼ inch
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2 teaspoons chopped fresh garlic
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2 tablespoons olive oil, plus a bit more for drizzling
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¾ teaspoon sea salt
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¼ teaspoon black pepper
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3 cups fresh tomato, diced ¼ inch
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2 teaspoons chopped fresh garlic
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1 tablespoon olive oil
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1 tablespoon chopped fresh basil
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½ teaspoon sea salt
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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.