Chicken Parm & Crispy Pancetta

What’s in it

Names and any recorded quantities are retained below. Saved ingredient fields.

• Boneless, Skinless Chicken Breasts2 each
• Diced Pancetta3 oz
• Pasture-Raised Eggs1 each
• Arugula2 oz
• Small Baguettes1 each
• Garlic & Herb Flavored Butter1 oz
• Fresh Mozzarella Cheese4 oz
• Honey2 tsp
• 8-oz can Tomato Sauce1 each
• All-Purpose Flour2 tbsp
• Grated Parmesan Cheese¼ cup
• Cream¼ cup
• Grape Tomatoes4 oz
• Sherry Vinegar1 tbsp
• Panko Breadcrumbs1 cup
• Sliced Roasted Almonds2 tbsp
• Shredded Fontina Cheese2 oz

AI-generated illustrations show generic ingredients, not exact formulations or portion sizes. Original ingredient details and allergen notes remain below.

See the source statement and complete meal details for allergen information. Check the current package for the complete ingredients and allergen statement.

Ingredient images are reference photographs or AI illustrations, not exact products or portions. Original ingredient names, quantities and allergen details are retained. Photo credits and licences.

Nutrition

Saved brand nutrition. Check the linked source for the serving basis.

Preparation

Preparation

55 minutes

Cooking

55 minutes

Preparation time is not necessarily total cooking or heating time.

Saved instructions are reproduced below. Follow the current package or recipe if it differs.

1. Step 1

   Preheat the oven to 450°F. Rinse and dry all produce. Halve the tomatoes. Tear the mozzarella into bite-sized pieces. Halve the baguette(s) lengthwise. In a bowl, whisk together the honey, vinegar, and a drizzle of olive oil.

2. Step 2

   Heat a drizzle of olive oil in a small pot over medium. Add the tomato sauce and butter; season with salt and pepper. Simmer stirring occasionally 5-6 minutes until slightly reduced. Add the cream (shake the packet) and stir constantly 30 seconds to 1 minute until combined and slightly thickened. Taste and season.

3. Step 3

   Heat a drizzle of olive oil in a nonstick pan over medium-high. Add the pancetta. Cook stirring occasionally 4-5 minutes until lightly browned and cooked through. Transfer to a paper towel-lined plate, leaving the fond.

4. Step 4

   Place the breadcrumbs and flour on two separate large plates; season each with salt and pepper. Beat the egg(s) in a bowl with salt and pepper. Pat the chicken dry. Sandwich between plastic wrap and pound to 1/4-inch thick; discard wrap. Season both sides. Coat in flour (tap off excess), then egg (let excess drip), then breadcrumbs (press to adhere). Transfer to a plate.

5. Step 5

   Heat a thin layer of oil in the pan of fond over medium-high. When breadcrumbs sizzle immediately, add the chicken in batches, tapping off excess. Cook 5-8 minutes per side until golden and cooked through, adding oil before flipping if dry. Transfer to a paper towel-lined plate and season immediately with salt. USDA minimum: 165°F for chicken.

6. Step 6

   Place the baguette halves cut-side up on a sheet pan; drizzle with olive oil and top with parmesan. Spread 3/4 of the sauce in the bottom of a baking dish. Add the cooked chicken, then top with remaining sauce, mozzarella pieces, and fontina. Bake the chicken and baguette together 5-7 minutes until the cheese is melted and the bread is toasted. Transfer baguette to a board. For a golden top, broil 2-3 minutes, watching closely. Let stand 2 minutes.

7. Step 7

   In a bowl, combine the arugula, almonds, halved tomatoes, and dressing; toss to combine. Halve the toasted baguette on an angle. Serve the chicken with the salad and baguette. Top the chicken with the crispy pancetta.

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Sources & meal record

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