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Poached Cod in Saffron Scented Tomato Broth

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Easy to prepare, our dinner deal can feed a family of four without eating your budget. Pick one up today!

__Oven:__ Preheat to 400°F. Line a sheet pan with parchment paper or aluminum foil. Place the Skillet Veggie Kit in a bowl, drizzle with 2 tablespoons oil* and season with salt* and pepper* or your choice of seasoning,* stirring well to coat thoroughly. Place cutlets on one half of the sheet pan and lay the seasoned veggies on the other side. Bake for 20-25 minutes until chicken is cooked through** and veggies are tender, stirring veggies halfway through baking.

__Stovetop:__ Heat 1 tablespoon oil in a large cast-iron skillet or heavy-bottomed pan over medium-high. Add the Skillet Veggie Kit, season with salt and pepper or your choice of seasoning to taste and cook, stirring occasionally, 7-9 minutes until vegetables are tender and lightly browned. Remove veggies to a plate and cover with foil to keep warm. Return skillet to medium heat and add ¼ cup oil. Carefully place the cutlets in the pan and cook, turning once, 8-10 minutes until cooked through.** Cook cutlets in batches if needed.

__Air Fryer:__ Preheat to 375°F. Place the Skillet Veggie Kit in a bowl, drizzle with 2 tablespoons oil and season with salt and pepper or your choice of seasoning, stirring well to coat thoroughly. Add veggies to air fryer basket or rack and cook 10-14 minutes, stirring halfway through cooking. Remove veggies to a plate and cover with foil to keep warm. Add the chicken cutlets to the air fryer basket or rack and cook for 8-12 minutes or until cooked through**, flipping once during cooking.

__For Yukon Gold Whipped Potatoes:__ Remove the potatoes from its packaging into a microwave-safe container. Cover and microwave on high 2-3 minutes, stirring once during cooking. Add more cooking time in 1-minute increments as needed.

__For Garlic Parmesan Potatoes:__ Remove potatoes from packaging into a microwave-safe container and cover. Microwave on high 3-4 minutes until potatoes are warmed through.

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

__To Serve:__ Divide cutlets, potatoes and veggies onto 4 plates. Serve alongside yeast rolls and BBQ sauce for dipping.

**Cook chicken to internal temperature 165°F

- Up to ¼ cup vegetable oil,* divided
- Skillet Veggie Kit
- Kosher salt and freshly ground black pepper*, to taste
- 4 ct Pecan-Crusted, Rosemary Garlic or Nashville Hot Chicken Cutlets
- 1.5 lb Yukon Gold Whipped Potatoes or Garlic Parmesan Potatoes
- 6 yeast rolls
- Franklin Barbecue Sauce of choice


Crispy Chicken Cutlet Meal

Plate crispy chicken with skillet veggies and creamy potatoes. Add warm yeast rolls and turn dinner into something special.


WEB Chicken-Cutlets-2.25

SAUCE: Franklin Barbecue Original or Spicy BBQ Sauce (18 oz)

SIDE: Yukon Gold Whipped Potatoes or Garlic Parmesan Potatoes (1.5 lb)

PROTEIN: Pecan-Crusted, Rosemary Garlic or Nashville Hot Chicken Cutlets (4 ct)

BREAD: The Fresh Market Yeast Rolls (6 ct)

Bring a large pot of water to a boil. Salt* generously and cook pasta according to package directions.

Meanwhile, in a large nonstick skillet, heat vegetable oil* over medium-high heat. Add chicken or shrimp and season with salt and pepper*, to taste. Sauté and turn occasionally to brown on all sides until just cooked through, 4-6 minutes for chicken (or until internal temperature is 165°F) and 1-2 minutes for shrimp (until flesh is opaque).

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

Once chicken or shrimp is cooked, turn heat down to medium-low and add sauce, stirring to combine. Bring to a gentle simmer, add cooked pasta and stir until pasta is well-coated and sauce is warmed through, 1-2 minutes.

__To Serve:__ Divide chicken or shrimp pasta onto 4 serving plates. Serve alongside veggies.

- 8 oz (½ pkg) Rao’s Pasta of choice
- Kosher salt and freshly ground pepper,* to taste
- 1-2 tbsp vegetable oil*
- 1.5 lb chicken breast strips or raw peeled & deveined shrimp
- Green Beans With Salt & Pepper Butter Steamer Bag
- 1 container The Fresh Market Vodka Cream or Alfredo Sauce

Chicken or Shrimp Pasta Meal

Start by sautéing your protein of choice, then toss it with perfectly cooked pasta and your pick of sauce. Add the veggies for extra flavor and finish the meal off with some delicious desserts. It’s an easy, comforting meal that feels special and satisfies.


WEB_Chicken-or-Shrimp-Pasta Meal

PASTA: Rao’s Pasta (16 oz, choose from select varieties)

SAUCE: The Fresh Market Vodka Cream Sauce (15 oz) or Small Batch Alfredo Sauce (12 oz)

VEGGIE: Green Beans With Salt & Pepper Butter Steamer Bag (16 oz)

PROTEIN: Chicken Breast Strips (1.5 lb) or Raw Peeled & Deveined Shrimp (1.5 lb, 51-60 ct)

DESSERT: The Fresh Market Cannoli Kit (9.4 oz)

This meal is available __March 11-17__. Click the button below to buy the current Little Big Meal for curbside pickup.

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Your Weekly Features

Premium Choice Chateaubriand Cut Filet Mignon

Premium Choice Bone-In New York Strip Steak

Ultimate Lump Crab Cakes

Wild Snow Crab Leg Clusters

Sumo Citrus® Mandarins

AUTUMNCRISP® Green Grapes or Jack Salute™ Red Grapes

Veggie Steamer Bags

Broccoli Crowns

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Crispy Chicken Cutlet Meal

Chicken or Shrimp Pasta Meal

Think Deliciously

Poached Cod in Saffron Scented Tomato Broth

Sashimi Tuna Poke Bowl

Deviled Eggs with Fresh Horseradish