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Chef Jasper’s Chicken Parmesan w/ Linguine & Cannoli

Ready in 25 Minutes


IN YOUR BOX

piping bag
cannoli filling (Jasper's)
cannoli shells
linguine noodles
panko herb mixture (Happy Food Co.)
roasted minced garlic
grated parmesan cheese
local eggs
local chicken breasts (Red Bird Farms)
organic extra virgin olive oil
pasta sauce (Jasper's)
provolone cheese


FROM YOUR KITCHEN

rubber spatula
scissors
parchment paper or plastic wrap
platter (or large plate)
large stock pot
colander
2 shallow dishes
meat mallet
cutting board
large nonstick skillet with lid
tongs
salt and pepper


1. LET’S MAKE DESSERT FIRST!

CUT tip off of piping bag with scissors. 

ROLL piping bag down and spoon in the cannoli filling with rubber spatula. Secure with twist tie or rubber band.

PIPE cannoli filling into both ends of each cannoli shell. Place finished cannoli on platter or large plate and keep in fridge until ready to serve.


2. BOIL THE LINGUINE

BOIL salted water in large stock pot.

ADD linguine to boiling water and cook according to package instructions. 

DRAIN linguini in colander after cooking.

 

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3. POUND OUT THE CHICKEN!

While the linguine cooks…

POUR panko herb mixture into a shallow dish. Stir in garlic and HALF of parmesan cheese.

CRACK eggs in second shallow dish and whisk until smooth.

PLACE each chicken breast between two sheets of parchment paper or plastic wrap. Using the flat side of a meat mallet, evenly pound out chicken on cutting board until ½ inch thick.
★ TIP: If you don’t have a meat mallet, use the bottom of a large skillet to pound out the chicken.

REMOVE chicken from parchment paper or plastic wrap and season both sides with salt and pepper.

COAT both sides of each flattened chicken breast in egg followed by a generous amount of the panko herb mixture. Shake off excess panko and discard any remaining mixture


4. COOK THE CHICKEN, SERVE & ENJOY!

POUR olive oil into large nonstick skillet and warm over medium-high heat.

ADD the breaded chicken to the skillet. (If you cannot fit all the chicken into one skillet, cook chicken in two batches.)

COOK each side for 3-4 minutes until the breading is golden and the chicken is no longer pink on the inside.

REMOVE cooked chicken from pan with spatula, drain the oil and place chicken back in skillet.

REDUCE heat to medium-low and top each cooked chicken with pasta sauce and provolone cheese. Place lid on skillet and cook until cheese is melted.

SEASON chicken generously with salt and pepper.

SERVE chicken and pasta sauce over linguine and sprinkle with remaining parmesan cheese. Don’t forget the cannoli in the fridge for dessert!

 

★TIP: Please recycle your dinner kit packaging. Our containers are compostable and made from plant-based materials. 


DRINK PAIRINGS

Wine: Chateau Souverain Chardonnay (California)
This full-bodied Chardonnay offers inviting aromas of roasted pears, lemon citrus and subtle baking spice with elegant layers of pineapple and crème brûlée flavors.

Beer: Boulevard Unfiltered Wheat Beer
Lively, refreshing ale with a natural citrusy flavor and distinctive cloudy appearance. 

 

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Good Food for Real People

At Happy Food Co., we source our ingredients from the finest local and regional suppliers so you can feel great about what you’re putting on the table.

We know that eating well is important to you, and we’re delighted to be part of your evening dinner. Hope you enjoy this meal as much as we loved designing it for you.

— Chef K

 

Show and Tell

Post your meal pics on Twitter and Instagram using #getsomehappy.

Or share your feedback directly with us.

 

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