Chicken
We've take chicken parmigiana and given it a little shake-down to more easily fit into your week of eating well. We've bypassed the crumb and the melted cheese and, instead, opted in for a fresh, cherry tomato pan sauce and herb-crusted chicken served with a peppery side salad and an obligatory sprinkling of parmesan.
Peel and thinly slice eschalot. Crush garlic. Halve cherry tomatoes. Pick basil leaves from their stems.
Using a vegetable peeler, peel long strips from zucchini and place in a large bowl with a pinch of salt and pepper, vinegar and ½ the olive oil. Toss to combine and set aside until ready to serve.
Thinly slice chicken horizontally to yield two thinner pieces. Place in a bowl with Italian Kitchen Herbs, salt and pepper and toss to coat. Heat remaining oil in a frypan over medium-high heat. Add chicken and cook for 3–4 minutes each side or until golden brown and cooked through. Remove from pan, set aside on a plate and cover with foil to keep warm.
Return pan to medium heat with eschalot, garlic, salt and pepper and cook for 1–2 minutes or until softened slightly. Add tomatoes, capers and 40ml (2 tablespoons) water and cook, squashing tomatoes with the back of a spoon to release juices, for 4–5 minutes or until tomatoes have softened. Season with salt and pepper. While sauce is cooking, continue with step 5.
Add rocket, most of the basil (reserving some to serve) and ½ the parmesan to the bowl with zucchini and season with salt and pepper. Toss to combine.
Divide chicken and salad between plates and top with sauce. Top with remaining parmesan and basil leaves to serve.
Fabulous fresh ingredients
Wonderful recipes that are delicious and nutritious and good value for money
Ericca
Easy to cook
Very tasty and quick to cook which is a big help during the week when you are working.
Helen
Great quality produce
The recipes are so much better than all other meal kits I’ve tried over the years.
Asami
