Chicken Parmigiana Burgers & Cayman Mixed Greens with Balsamic Vinaigrette

fresh ingredients


  • 4 pcs
    chicken thighs
  • 4 pcs
  • 8 oz
    seasoned panko breadcrumb
  • 4 oz
    buffalo mozzarella
  • 10 oz
    tomato sauce
  • 1 oz
    Italian spice blend
  • 6 oz
    mixed greens
  • 4 oz
  • 2 oz
  • 6 oz
  • 1 pcs
  • 6 oz
  • 2 oz
    balsamic dressing

Not Included

Salt & pepper

Olive oil 


Kitchen Items Needed

Sheet pan


2 plates

1 shallow dish 


Large bowl

cook along



Preheat oven to 375º F;

Cut cucumbers into bite size pieces;

Cut buns in half if needed;

Empty flour on a plate;

Empty panko on another plate;

Cut mozzarella into thin slices;

Crack egg in shallow dish, add a splash of water & whisk until foamy.

1Prepare Chicken

Pat chicken dry with paper towel. Dip one piece in flour, shaking off excess. Dip in egg to lightly coat, shaking off excess. Press into panko, shaking off excess. Repeat with all pieces, placing each one on one side the sheet pan. Bake on top rack for 15 – 20 minutes or until golden & chicken is cooked through. 

2Pour tomato sauce into skillet.

Open & empty can of sauce in skillet. Add Italian seasoning blend, pinch of salt & pepper, & simmer for 5 minutes, stirring occasionally. Turn off the heat & set aside. 

3Finish Chicken & Toast Buns

Carefully remove sheet pan from oven. Top chicken with a scoop of tomato sauce & top with pieces of mozzarella. 

Place the buns, cut-sides up, on other side of the sheet pan. Toast in the oven, 1 to 3 min until golden & cheese has melted on chicken. Remove buns, spread with pesto, set aside. 

4Prepare Salad

Toss mixed greens & cucumber together with dressing in a large bowl. 

5To Serve

Divide bun bottoms on plates. Top with chicken parmigiana, any extra sauce you wish, & a bun top. Serve the salad on the side.