Chicken Parmigiana

We had some friends over for dinner Sunday night. I wanted to serve something that pleased both adults and kids, since they had nearly 3 year old twins. One of the girls suggested chicken cutlets so I ended up repeating a favorite “company” dinner:

• chicken cutlets
• angel hair pasta with oil and garlic
• a Caesar salad
• brown sugar carrots

Since spaghetti is hard on little ones, I cooked some shells up ahead of time and just put a bit of butter on them for the little ones. Everything was great, other than the last-minute cooking, which always seems to take a bit more time than I plan on. Still, it was a good dinner.

I cooked a few too many cutlets, figuring that more is always better than less. I was just going to reheat them in the oven, so they stayed a bit crispy, but then decided to make some chicken Parmigiana from them.

• leftover or fresh chicken cutlets
• 15 ounce can of tomato sauce
• Italian herbs (I used a blend)
• some garlic powder
• a spoonful of sugar
• mozzarella cheese

I heated up the tomato sauce, herbs, garlic powder, and sugar, tasting and adjusting.

I put the leftover chicken cutlets in a baking dish, poured the sauce over them, then topped with some slices of mozzarella cheese. I heated at 300 for 15 or 20 minutes. Mmmm! I love leftovers that don’t taste like leftovers.