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!