Description

Crisp and crunchy, savory and cheesy - all the qualities that make chicken parmesan a dinnertime favorite. Satisfy the deepest cravings for the Italian American classic with this bundle of fresh and artisan ingredients. Local and certified organic boneless chicken breast are coated in a mixture of grated parmesan cheese and gluten free panko breadcrumbs (free from common allergens including wheat, gluten, tree nuts and soy). Pan fried to crunchy golden brown, the chicken is topped with Farmhouse Kitchen's slow-cooked marinara and fresh mozzarella cheese, then quickly baked until bubbly and ooey-gooey.

Enjoy the chicken parmesan with a traditional side of pasta or roasted veggies tossed in marinara. For a decadent and hardy lunch or dinner, tuck the chicken parmesan into a toasted hoagie roll for the ultimate chicken parm sandwich. 

Serves 4.

Includes:

  • 1 lb avg Organic Boneless, Skinless Chicken Breast, frozen
  • 7 oz Gluten Free Panko Breadcrumbs
  • 8 oz Fresh Mozzarella Cheese
  • 4 oz Organic Grated Parmesan Cheese
  • 16 oz Marinara Sauce, frozen

You will need:

  • Salt and Pepper
  • All-purpose Flour (or Alternative Gluten Free Blend)
  • 2 Eggs
  • Neutral Oil
  • Granulated Garlic or Seasoning Salt (optional)
  • Fresh Basil (optional)

Hands on Time: 15 minutes; Total Time: 30 minutes

INSTRUCTIONS

Thaw the chicken and marinara in the refrigerator 24-48 hours prior to cooking. 

S
TEP 1  Preheat oven to 400°F. Set up the breading station using 3 wide baking dishes, pie pans, or mixing bowls. In the first dish, combine about 1/2 cup all-purpose flour and 1/2 tsp. salt & pepper (or seasoning salt). In the second dish, scramble the eggs. In the third dish, combine about 1 cup of panko, 1/2 cup (2 oz) of grated parmesan cheese, and 1/4 tsp. black pepper. 
STEP 2  Bread the chicken. Remove the chicken from the packaging and pat dry with paper towels. If necessary, cut the chicken breasts down the center of the connecting tissue to separate into two pieces. (See note below regarding cutlets.) Season both sides of the chicken with salt and pepper, then add to the bowl with seasoned flour. Working with one breast at a time, coat with flour, then shake off the excess. Dip the flour-coated chicken into the beaten egg to completely coat, then lift the chicken up to let the excess egg drip away. Next, add the egg-coated chicken to the panko parmesan mixture. Press down firmly to help the breading adhere to both sides, then transfer to a clean plate. Repeat with remaining chicken.
STEPHeat about 1/4-inch of oil in a large skillet over medium to medium-high. When the oil is hot, reaching (350°F), work in batches to carefully add the breaded chicken and leave space in between pieces so as to not overcrowd the pan. Fry the chicken for about 3 minutes per side. If it darkens too quickly, reduce the temperature and briefly remove the pan from the heat to cool the oil before resuming. The chicken should gradually become golden brown on each side and may not be completely cooked through at this point. Check the internal temperature.
STEP 4  Transfer the fried breaded chicken to a clean baking dish. Top each piece of chicken with marinara sauce and thinly sliced or shredded mozzarella cheese. Sprinkle with parmesan and chopped basil, if desired. 
STEP 5  Bake the chicken for 5-10 minutes or until the sauce is bubbling and cheese is melted, and the chicken is completely cooked through, reaching 165°F when measured at the thickest part. Serve with a side of pasta tossed with marinara or stuffed inside a toasted hoagie roll.

Note: For thinner cutlets and quicker cooking, slice chicken breasts in half, bread, then fry for about 3 minutes per side or until cooked through (165°F). Bake or broil the chicken covered in marinara and sauce for 3-5 minutes until bubbling and melty.

Enjoy!


What's inside

Chicken, Organic Boneless Breast - Default: 1 - Max: 1
Marinara Sauce, 16 oz - Default: 1 - Max: 1
Breadcrumbs, Panko, Gluten Free, 7 oz - Default: 1 - Max: 1
Cheese, Fresh Mozzarella, 8 oz - Default: 1 - Max: 1
Cheese, Grated Parmesan, Organic, 4 oz - Default: 1 - Max: 1

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Crispy Chicken Parmesan & Marinara Bundle

$35.99

serves 4 ($8.99/serving)

Crisp and crunchy, savory and cheesy - all the qualities that make chicken parmesan a dinnertime favorite. Satisfy the deepest cravings for the Italian American classic with this bundle of fresh and artisan ingredients. Local and certified organic boneless chicken breast are coated in a mixture of grated parmesan cheese and gluten free panko breadcrumbs (free from common allergens including wheat, gluten, tree nuts and soy). Pan fried to crunchy golden brown, the chicken is topped with Farmhouse Kitchen's slow-cooked marinara and fresh mozzarella cheese, then quickly baked until bubbly and ooey-gooey.

Enjoy the chicken parmesan with a traditional side of pasta or roasted veggies tossed in marinara. For a decadent and hardy lunch or dinner, tuck the chicken parmesan into a toasted hoagie roll for the ultimate chicken parm sandwich. 

Serves 4.

Includes:

  • 1 lb avg Organic Boneless, Skinless Chicken Breast, frozen
  • 7 oz Gluten Free Panko Breadcrumbs
  • 8 oz Fresh Mozzarella Cheese
  • 4 oz Organic Grated Parmesan Cheese
  • 16 oz Marinara Sauce, frozen

You will need:

  • Salt and Pepper
  • All-purpose Flour (or Alternative Gluten Free Blend)
  • 2 Eggs
  • Neutral Oil
  • Granulated Garlic or Seasoning Salt (optional)
  • Fresh Basil (optional)

Hands on Time: 15 minutes; Total Time: 30 minutes

INSTRUCTIONS

Thaw the chicken and marinara in the refrigerator 24-48 hours prior to cooking. 

S
TEP 1  Preheat oven to 400°F. Set up the breading station using 3 wide baking dishes, pie pans, or mixing bowls. In the first dish, combine about 1/2 cup all-purpose flour and 1/2 tsp. salt & pepper (or seasoning salt). In the second dish, scramble the eggs. In the third dish, combine about 1 cup of panko, 1/2 cup (2 oz) of grated parmesan cheese, and 1/4 tsp. black pepper. 
STEP 2  Bread the chicken. Remove the chicken from the packaging and pat dry with paper towels. If necessary, cut the chicken breasts down the center of the connecting tissue to separate into two pieces. (See note below regarding cutlets.) Season both sides of the chicken with salt and pepper, then add to the bowl with seasoned flour. Working with one breast at a time, coat with flour, then shake off the excess. Dip the flour-coated chicken into the beaten egg to completely coat, then lift the chicken up to let the excess egg drip away. Next, add the egg-coated chicken to the panko parmesan mixture. Press down firmly to help the breading adhere to both sides, then transfer to a clean plate. Repeat with remaining chicken.
STEPHeat about 1/4-inch of oil in a large skillet over medium to medium-high. When the oil is hot, reaching (350°F), work in batches to carefully add the breaded chicken and leave space in between pieces so as to not overcrowd the pan. Fry the chicken for about 3 minutes per side. If it darkens too quickly, reduce the temperature and briefly remove the pan from the heat to cool the oil before resuming. The chicken should gradually become golden brown on each side and may not be completely cooked through at this point. Check the internal temperature.
STEP 4  Transfer the fried breaded chicken to a clean baking dish. Top each piece of chicken with marinara sauce and thinly sliced or shredded mozzarella cheese. Sprinkle with parmesan and chopped basil, if desired. 
STEP 5  Bake the chicken for 5-10 minutes or until the sauce is bubbling and cheese is melted, and the chicken is completely cooked through, reaching 165°F when measured at the thickest part. Serve with a side of pasta tossed with marinara or stuffed inside a toasted hoagie roll.

Note: For thinner cutlets and quicker cooking, slice chicken breasts in half, bread, then fry for about 3 minutes per side or until cooked through (165°F). Bake or broil the chicken covered in marinara and sauce for 3-5 minutes until bubbling and melty.

Enjoy!

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