I often turn leftovers and frozen vegetables into a meal using tomato sauce and Parmesan cheese. I usually use frozen peas, carrots, broccoli, and left-over protein such as rotissarie chicken or salmon. I add tomato sauce to the mixture, heat it up, sprinkle Parmesan cheese on top, and eat.
This recipe resembles that technique. I’ve baked Chicken Parmigiana in the past, but these days I just gather the parts of the dish I have on hand and skip the baking step entirely. I’m eating it sooner and I don’t have to turn on the oven.
Another great thing about this recipe: You can prepare all the parts ahead of time, store them in the refrigerator, and then bring them together when you’re ready to eat.
I usually place this recipe on top of zucchini noodles, or you can use mashed cauliflower, polenta, or butternut squash noodles. Another option is to serve with steamed broccoli and lemon slices.
Rustic Chicken Parmigiana
Ingredients
Chicken
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 cup blanched almond flour
- 1.5 pounds thinly sliced chicken breast cutlets
Roasted Cherry Tomatoes
- 2 pints cherry tomatoes
- 1/4 tablespoon salt
- 1 tablespoon oil
Instructions
Chicken
- Combine the salt and almond flour on a large plate. Coat each piece of chicken on both sides with the flour mixture and cook in the skillet for a few minutes on each side.
Roasted Cherry Tomatoes
- Combine all the ingredients in a bowl and blend with a spoon to coat the tomatoes. Bake at 400°F for 20 minutes or sauté in the skillet you used to cook the chicken cutlets.
Plate the meal
- Plate each piece of chicken on top of zucchini noodles. Add the roasted tomatoes, tomato sauce, or both. Top with grated Parmesan cheese and serve. You can warm or reheat the dish once plated in a microwave or in a warm oven for a minute or so.
Nutrition
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