(706) CHICKEN PARMESAN
HACCP rules:
Prep Time:
Yield
Shelf Life
- 2 eachChicken – Milaneserecipe(706) CHICKEN PARMESAN
- 1/8 tspS&P Mixrecipe(706) CHICKEN PARMESAN
- 3 ozpizza cheese(706) CHICKEN PARMESAN
- 1 ozorganic baby arugula(706) CHICKEN PARMESAN
- 1/2 tspVinaigrette – Dijon Balsamicrecipe(706) CHICKEN PARMESAN
- 1/8 tspS&P Mixrecipe(706) CHICKEN PARMESAN
- 4 flozSauce – Roasted Garlic Tomatorecipehot
- 1 ozfryer oiln/a
- 1
Place Chicken into a 350°F fryer. Cook until golden brown, crispy and an internal temperature of 165°F is reached, about 4-5 minutes. Drain on paper towel, season with S&P, then transfer to a sizzle platter.
- 2
Evenly distribute cheese over each Chicken breast, ensuring coast-to-coast coverage for both. Place into a 500°F oven. Heat until the cheese is melted, about 1-2 minutes.
- 3
In a stainless-steel bowl, gently toss arugula with Dijon Balsamic Vinaigrette. Season with S&P. Taste and adjust seasoning as needed.
- 4
Spoon Tomato Sauce onto the front half of the plate, as shown in the photo.
- 5
Place Chicken over the center of the Sauce, keeping some of the Sauce visible at the front of the plate, as shown in the photo.
- 6
Build arugula salad on the back left corner of the plate, toward the back of the Chicken, as shown in the photo.
Description
Serving Size
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