The comforting Italian-American classic gets the sheet pan treatment for a breezy weeknight supper. On the side, leafy greens tossed with a squeeze of lemon and olive oil keep the meal bright and fresh.
Contains: milk, eggs, wheat.
Note: The chicken may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
What You Get
Thin-cut chicken breast (see note)
Panko bread crumbs
Grated Parmesan cheese
Tomato basil pasta sauce
Shredded mozzarella cheese
What You'll Need
Olive oil or butter
Salt and freshly ground pepper
Preheat the oven to 450°F. Line a sheet pan with foil or parchment and coat with vegetable oil.Remove the chicken from the packaging and pat dry with paper towels. In a bowl, stir together the panko, ¼ cup Parmesan, and 2 tablespoons olive oil or melted butter. Season with salt. Crack 2 eggs into a bowl, season with salt, and beat with a fork.
Dredge each piece of chicken in the eggs, letting any excess drip back into the bowl. Coat with the panko mixture, pressing to help the crumbs stick. Lay the chicken on the prepared sheet pan.
Bake until the chicken is crispy and golden on the bottom, 10 minutes. Flip the chicken and continue to bake until golden on the second side, 10 minutes longer. Top each piece of chicken with a spoonful of the tomato sauce and sprinkle with some of the remaining Parmesan and a large pinch of shredded mozzarella to cover. Bake until the cheese is just melted, 3 minutes.
In a large bowl, add half of the mixed greens, drizzle with the juice of 1 lemon and 1 tablespoon olive oil, season with a pinch of salt and a few grinds of pepper, and toss to coat.
Heap the salad onto plates, alongside the chicken, and serve warm.