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Publix Aprons Recipes

Chicken-Fried Chicken With Red Beans and Cabbage

Total Time - 40 minutes / Makes 4 Servings

Cooking Sequence

  • Prepare chicken recipe through step 2 - 10 minutes
  • Prepare cabbage through step 2 - 15 minutes
  • Complete chicken and cabbage; serve - 15 minutes

Chicken-Fried Chicken With Red Beans and Cabbage

Chicken-Fried Chicken

Ingredients
1 cup all-purpose flour
2 eggs, beaten (or 1/2 cup egg substitute)
1 (5-oz) box cheese and garlic croutons (3 cups)
1/4 cup shredded Parmesan cheese
4 boneless chicken cutlets (1–1 1/4 lb)
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1 tablespoon garlic powder with parsley
1/4 cup canola oil

Prep
  • Place flour in shallow bowl and eggs in second bowl.
  • Crush croutons finely; combine with Parmesan cheese in third bowl.
Steps
  1. Season chicken on both sides with salt, pepper, and garlic powder.
  2. Dredge chicken in flour (coating both sides); dip into egg (allowing excess to drip off). Finally, coat chicken with crouton mixture; press with fingertips to evenly coat (wash hands).
  3. Place oil in large sauté pan; preheat on medium 2–3 minutes. Add chicken; cook 4–5 minutes on each side or until chicken is 165°F. Serve.

CALORIES (per 1/4 recipe) 680kcal; FAT 35g; CHOL 80mg; SODIUM 710mg; CARB 45g; FIBER 1g; PROTEIN 43g; VIT A 4%; VIT C 0%; CALC 10%; IRON 15%

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Red Beans and Cabbage

Ingredients
1 head green cabbage (about 3 lb), thinly sliced
4 medium turnips, chopped
2 cloves garlic, coarsely chopped
4 slices bacon
1/2 cup apple cider vinegar
1 tablespoon sugar
1 can red beans (15–16 oz), drained
1/2 teaspoon kosher salt
1/4 teaspoon pepper

Prep
  • Slice cabbage (6 cups).
  • Peel turnips and cut into small bite-size pieces (2 cups).
  • Chop garlic; cut bacon into 1-inch-long pieces (wash hands).
Steps
  1. Preheat large sauté pan on medium 2–3 minutes. Place bacon in pan; cook 4–6 minutes or until crispy. Remove bacon from pan; discard one-half of the bacon fat.
  2. Add to same pan with remaining one-half bacon fat: cabbage, turnips, and garlic; cook and stir 10–12 minutes or until cabbage wilts and turnips soften.
  3. Stir in vinegar and sugar; cook and stir 1–2 minutes or until cider has reduced by about one-half.
  4. Stir in beans, salt, pepper, and bacon; cook 1–2 minutes or until beans are thoroughly heated. Serve.

CALORIES (per 1/6 recipe) 180kcal; FAT 6g; CHOL 10mg; SODIUM 350mg; CARB 26g; FIBER 6g; PROTEIN 8g; VIT A 2%; VIT C 100%; CALC 10%; IRON 6%

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Shopping List

Add items to your grocery list by clicking on the Add to My Grocery List next to any item below.

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ADD ALL 15 ITEMS TO LIST

Dairy
Add to your grocery list 1/4 cup shredded Parmesan cheese

Dry Grocery
Add to your grocery list 1/2 cup apple cider vinegar
Add to your grocery list 1 (5-oz) box cheese and garlic croutons (3 cups)
Add to your grocery list 1 tbsp garlic powder with parsley
Add to your grocery list 1 can (15-16 oz) red beans

Meat
Add to your grocery list 4 slices bacon
Add to your grocery list 4 boneless chicken cutlets (1-1 1/4 lb)

Produce
Add to your grocery list 2 cloves garlic
Add to your grocery list 1 head green cabbage (about 3 lb)
Add to your grocery list 4 medium turnips

From Your Pantry
Add to your grocery list 1 cup all-purpose flour
Add to your grocery list 1/4 cup canola oil
Add to your grocery list 2 eggs (or 1/2 cup egg substitute)
Add to your grocery list 1 tsp kosher salt
Add to your grocery list 1 tbsp sugar

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Aprons Advice

  • Complete your meal with a Caesar salad, whole grain bread, and chocolate cake for dessert.
  • Just add country gravy and this chicken will remind you of a Southern classic.
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Recipe Version poul0143