Chicken Parmesan

• 4 Parmesan-Crusted Chicken Cutlets
• ½ jar (24 oz) Carbone Pasta Sauce
• ¼ c vegetable oil
• 1 bag (8 oz) The Fresh Market Shredded Mozzarella Cheese
• 1 bag The Fresh Market Premium Caesar Salad Kit
• Fresh basil

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

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.**

Place cooked chicken in a single layer in a shallow baking pan and top each cutlet with a spoonful of sauce followed by an even layer of cheese. 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 salad.

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 all meal components until internal temperature reaches 165°F.