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Cherry Tomato Chicken Parmesan

Cherry Tomato Chicken Parmesan with Butternut Squash and Basil

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On the menu Dec 31 — Jan 6

We love taking classic comfort food and jazzing it up with seasonal produce and a little cheffy inspiration. In this Encore Recipe, chicken breasts are crusted with panko breadcrumbs and Parmesan, then seared until crisp and golden brown and slathered with an aromatic butternut squash, white wine, and cherry tomato sauce. Melty mozzarella rounds out this autumnal twist on an Italian-American favorite.

  • Stovetop Only
  • Low Carb Diet
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 840
  • Protein 6g
  • Total Carb 52g
  • Total Fat 42g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • cherry tomatoes
    • 1 pint
    • cherry tomatoes
  • basil
    • 1/4 ounce
    • basil
  • butternut squash
    • 8 ounces
    • butternut squash
  • fresh mozzarella
    • 4 ounces
    • fresh mozzarella
  • garlic
    • 1 clove
    • garlic
  • boneless skinless chicken breasts
    • 2
    • boneless skinless chicken breasts
  • crushed red pepper
    • 1/4 teaspoon
    • crushed red pepper
  • white wine
    • 2 tablespoons
    • white wine
  • tomato purée
    • 1/2 cup
    • tomato purée
  • flour
    • 1/2 cup
    • flour
  • panko breadcrumbs
    • 1 cup
    • panko breadcrumbs
  • grated Parmesan cheese
    • 1/2 ounce
    • grated Parmesan cheese

What You’ll Need

  • olive oil
  • eggs
  • kosher salt
  • black pepper
  • plastic wrap
  • meat mallet (optional)
  • 12" large pan with lid
  • 12" large nonstick pan

Allergens