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Poached Cod in Saffron Scented Tomato Broth

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Add the sauce to a medium saucepan and bring to a low simmer to warm through.

Slice mozzarella into slices about ¼-inch thick.

Stovetop: Heat oil in a cast-iron skillet or heavy-bottomed sauté pan over medium heat until hot, 2-3 minutes. Carefully add the chicken cutlets and pan-fry on both sides until golden brown, 4-5 minutes per side, until cooked through.** Cook the chicken in batches if necessary, adding more oil as needed, so as not to crowd the pan. Remove to a paper towel-lined plate.

Air Fryer: Preheat to 400°F. Cook chicken cutlets for 10-12 minutes, turning halfway through cooking, until cooked through.**

While chicken is cooking, microwave the veggie steamer bag according to package directions.*Caution: Steamer bag will be hot and may release steam when opened.*

Place cooked chicken in a single layer in a shallow baking pan and top each cutlet with a spoonful of sauce. Top each cutlet with one or two slices of fresh mozzarella. Reserve remaining sauce.

Preheat broiler to high with rack 6 inches from heating element. Broil chicken until cheese is golden brown and sauce begins to bubble, about 2-3 minutes. Remove from oven.

__To Serve:__ Place chicken on plate, and pour over remaining sauce. Top with fresh basil* if desired and serve alongside veggies and garlic knots.

__For Garlic Knots:__ (Ready to eat. Heating instructions follow, if desired.) Wrap garlic knots in foil and place in 350°F oven for 5-10 minutes until warmed through.

***Cook chicken to internal temperature 165°F*

- ½ jar (about 12 oz) Rao’s Pasta Sauce of choice
- 8 oz Triumph of Cheese Mozzarella Ball
- ¼ c vegetable oil* (if using stovetop)
- 4 Parmesan-Crusted Chicken Cutlets
- Veggie steamer bag of choice
- Fresh basil*
- 6 Garlic Knots

Chicken Parmesan

The best way to enjoy a classic recipe is to keep it simple. The chicken and cheese should be a gorgeous golden-brown hue when finished. See below for step-by-step instructions on how to cook our chicken parmesan to perfection.  

Little Big Meal Chicken Parmesan

CHEESE: Triumph of Cheese Mozzarella Ball (8 oz)

SAUCE: Rao's Pasta Sauce (24 oz, choose from select varieties)

VEGGIE: Broccoli With Sea Salt Butter (17 oz) or Green Beans With Salt & Pepper Butter Steamer Bag (16 oz)

PROTEIN: Parmesan-Crusted Chicken Cutlets (4 ct)

# For Chicken
__Stovetop (preferred method):__ Heat oil in a large nonstick skillet over medium-high heat. Add cutlets and lower heat to medium. Cook cutlets, turning once during cooking, 10-12 minutes or until cooked through.** Transfer cooked cutlets to a paper towel lined plate.

__Air Fryer (preferred method):__ Cook cutlets, turning once during cooking, 10-12 minutes or until cooked through.**

__Oven:__ Preheat oven to 375°F. Place cutlets on a foil- or parchment-lined sheet pan in a single layer. Bake for 15-20  minutes.**

# For Salmon Burgers:

__Stovetop (preferred method):__ Heat 1 tbsp vegetable oil* in a large skillet over medium-high. Turn heat down to medium, place burgers in pan and cook for 8-10 minutes, turning once during cooking, until cooked through.**

__Air Fryer (preferred method):__ Preheat air fryer to 400°F. Place burgers in air fryer and cook 8-9 minutes until cooked through,** turning once during cooking.

__Grill:__ Preheat grill to medium-high. Lightly oil grates with vegetable oil.* Place burgers on grill and cook for 4-5 minutes per side.** Reduce heat to medium or move burgers to cooler location if they begin to burn.

# For Shrimp Cutlets:

__Air Fryer (preferred method):__ Preheat to 375°. Place cutlets in a single layer in the air fryer basket or rack and cook for 7-10 minutes until cooked through.**

__Oven:__ Preheat to 400°F. Place cutlets on a sheet tray and bake for 10-15 minutes.**

Stovetop heating not recommended for shrimp cutlets.

__To Serve:__ Cut the hamburger buns in half and, if desired, toast hamburger buns. Place chicken, salmon burger or shrimp cutlets on bottom buns. Top with sauce and top bun and serve immediately with deli side of choice and fruit.

**Cook chicken to minimum internal temperature 165°F; cook salmon burgers or shrimp cutlets to internal temperature 145°F

- 1-2 tbsp vegetable oil*
- 4 Chicken Cutlets, Breaded Shrimp Cutlets or Salmon Burgers
- Tropical Fruit
- ¼ c salted butter,* softened
- 4 The Fresh Market soft golden hamburger buns
- Ayoh Foods Sando Sauce of choice
- Deviled Egg Potato Salad or Bowtie Pesto Salad

Crispy Chicken or Seafood Sandwiches Meal

Try our Seafood Cake or Crispy Chicken sandwiches with fresh fruit and your choice of a deli side, ready to eat in less than 20 minutes. Scroll down for cooking instructions. 

Crab Cake Sandwiches

SIDE: Deviled Egg Potato Salad or Bowtie Pesto Salad (1.5 lb)

PROTEIN: Parmesan-Crusted or Rosemary Garlic Breaded Chicken Cutlets, Salmon Burgers or Breaded Shrimp Cutlets (4 ct)

BREAD: The Fresh Market Soft Golden Hamburger Buns (4 ct)

This meal is available __March 25-31__. Click the button below to buy the current Little Big Meal for curbside pickup.

Enjoy last week’s featured recipes and more Little Big Meal favorites!

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Delicious Easter Meals For Every Bunny

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Your Weekly Features

Boneless, Skinless Chicken Breasts

Fresh Ground Chuck

Premium Choice Whole Beef Tenderloin

Premium Choice Bone-In New York Strip Steak

Premium Choice Chateaubriand Cut Filet Mignon

Whole Atlantic Salmon Fillet

Ultimate Lump Crab Cakes

Wild Snow Crab Leg Clusters

Little Big Meals

Chicken Parmesan

Chicken or Seafood Sandwiches

Think Deliciously

Poached Cod in Saffron Scented Tomato Broth

Sashimi Tuna Poke Bowl

Deviled Eggs with Fresh Horseradish