IN THE KIT
12 ozchicken breast
6 ozpanko breadcrumb
6 ozmarinara sauce
1 ozItalian seasoning
4 ozshredded mozzarella
4 ozshredded parmesan
6 ozgreen beans
1 ozchopped garlic
Salt & pepper
Kitchen Items Needed
Large non-stick pan
Preheat the oven to 450°F;
Cut the potatoes into 1/4-inch rounds.
On a baking sheet, toss the potatoes with Italian seasoning & a drizzle of oil. Season with salt, pepper. Roast in the centre of the oven, flipping them over halfway through cooking, until potatoes are golden-brown, 25-28 min.
Meanwhile, pat the chicken dry with paper towels. Season with salt, pepper. Pour the panko into a shallow dish. Coat the chicken all over with the mayonnaise. Working with one chicken breast at a time, press each breast into the panko to coat completely.
Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the chicken. Pan-fry until golden-brown, 2-3 min per side. (It’s okay if it doesn’t cook all the way through at this step!) Transfer the chicken to a foil-lined baking sheet. Wipe pan clean.
Spoon pizza sauce over the chicken, then sprinkle the tops with parmesan & mozzarella. Bake in the centre of the oven until cheese is golden & the chicken is cooked through, 12-14 min.
Heat the same pan over medium-high heat. Add a drizzle of oil, then the beans, garlic. Cook, stirring occasionally, until the beans are tender-crisp, 5-6 min. Season with salt, pepper.
Divide the chicken Parmesan, roasted potatoes & green beans between plates.