Chicken Parm Fries

Chicken Parm Fries
Staff Writer

Jane Bruce

Chicken parm is a truly genius creation. The gooey mozzarella cheese melted over savory marinara sauce and crisp, breaded chicken cutlet is one of our most favored pseudo-Italian dishes there is. We decided to add a little more crunch, though, and serve that classic dish over a bed of fries.

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1
Servings
1215
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 1/2  Cup  frozen fries, baked or deep-fried
  • breaded chicken cutlet, cooked and cut into small cubes
  • 1/4  Cup  marinara sauce
  • 1/2  Cup  shredded mozzarella cheese, or more if needed

Directions

Preheat the oven to broil.

Place the fries in a fry boat or shallow bowl. Top with the breaded chicken cubes, marinara sauce, and shredded mozzarella cheese. Broil in the oven until the cheese is melted and bubbly, about 1 minute.

Nutritional Facts

Total Fat
43g
61%
Sugar
20g
22%
Saturated Fat
11g
46%
Cholesterol
42mg
14%
Carbohydrate, by difference
176g
100%
Protein
33g
72%
Vitamin A, RAE
201µg
29%
Vitamin B-12
2µg
83%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
19µg
21%
Calcium, Ca
717mg
72%
Choline, total
109mg
26%
Fiber, total dietary
5g
20%
Folate, total
217µg
54%
Iron, Fe
11mg
61%
Magnesium, Mg
87mg
27%
Manganese, Mn
1mg
56%
Niacin
12mg
86%
Pantothenic acid
2mg
40%
Phosphorus, P
2238mg
100%
Riboflavin
1mg
91%
Selenium, Se
73µg
100%
Sodium, Na
4147mg
100%
Thiamin
1mg
91%
Water
186g
7%
Zinc, Zn
3mg
38%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.