|Basil from the garden…|
Sometimes there is only one “local” item on my dinner plate, and I am ok with that – especially if it is delicious basil hand-picked by the kids from our backyard garden. Last night, I shredded this basil using my handy kitchen shears and let it be one of the final ingredients in my Chicken Salami Parmesan.
Another easy yet delicious dinner … a flavorful take on traditional chicken parmesan! My children ate this with a side of blueberries and baby carrots, my husband got home late from work and made himself a sandwich. If we had any leftovers (shockingly, there were none), I would have eaten it for lunch today…
Breaded (or plain) chicken cutlets – Bell and Evans makes a frozen, air-chilled, gluten-free chicken cutlet that can be found in many grocery stores.
Genoa salami, thinly sliced (about 1/2 slice per cutlet)
Mozzarella cheese, about 1/2 slice per cutlet)
Fresh basil, chiffonade
|Cook for 30 minutes|
Layer chicken cutlets in a baking dish. Layer salami and cheese over chicken. Toss the basil over the cheese. Spoon about 2 tablespoons of your favorite marinara sauce over each cutlet. Cook for about 30 minutes at 350 degrees. Enjoy!