ChefMel’s Simple and Light Chicken Parm

Written by Sara Graham

Ingredients

  • CHEFMEL’S SWEET SICILIAN STYLE PASTA SAUCE

  • 4-6 CHICKEN BREASTS

  • FRESH BABY SPINACH

  • GOAT CHEESE

  • OLIVE OIL

  • ITALIAN STYLE BREADCRUMBS

  • GRATED PARMESAN CHEESE

Instructions

  1. Mix bread crumbs and parmesan in a bowl with a 2-1 ratio and set aside.

  2. Tenderize chicken and cut into medallions.

  3. Dip medallions in olive oil, and then dip and cover in breadcrumb mixture.

  4. Place on a cooking sheet or stoneware and broil.  Place fresh baby spinach on a platter uncooked to make a “bed.” 

  5. Place cooked chicken on top, scattered.

  6. Pour ChefMel’s sauce over chicken medallions (sauce at room temp or just slightly warm).

  7. Top with crumbled goat cheese and serve.

Sara Graham

Sara Graham is the founder and director of EngageTaste, a St. Louis web design and branding studio, and a Squarespace Platinum Circle Designer and Certified Squarespace Trainer. Since 2013, she has completed more than a thousand projects for clients across virtually every industry and continent. Her path to web design ran through nearly a decade of global sustainability strategy at HOK and years of journalism for Zagat, Sauce Magazine, and the Riverfront Times. One taught her to think in structure; the other taught her to listen for the story.

https://www.engagetaste.com
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