Tuesday, June 5, 2012

Quick and Easy Chicken Parmesan

This evening I made a quick and easy Chicken Parmesan using leftover breaded chicken cutlets from last night's dinner.  I love making a completely "new meal" using leftovers.  I put a thin layer of Bertollli's Marinara Sauce w/ Burgundy in the bottom of a small casserole dish, placed the cutlets on top of the sauce, sprinkled with a little mozzarella, provolone and parmesan...then covered the casserole and popped it in the oven for about 20 minutes at 350 degrees.  I stuck the leftover herb-cheese bread in the oven to reheat along with the Chicken Parmesan.  I cooked some whole wheat penne pasta while everything heated in the oven and tossed it with marinara sauce.  I then topped the penne with the Chicken Parmesan cutlets and sprinkled with fresh Italian parsley.  It took less than 30 minutes to put a delicious meal on the table....that is my kind of weeknight dinner!  Check out the picture below.  Enjoy!


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