Monday, August 22, 2011

Leftover-Chicken Parmesan

Have you ever had half a chicken breast left over after making chicken salad, and realized you'd rather chew off your own hand than have chicken salad yet again? Well, the hand-chewing thing may be a bit extreme, but everyone has had enough of chicken salad at some point. Anyway, make this instead! Any excuse to combine Parmesan cheese with tomato sauce is a good one.

1/2 cooked chicken breast, sliced into strips
5 mushrooms, sliced
3 sundried tomatoes, chopped
1 tablespoon onion, chopped
3/4 cup arabiata sauce (or other tomato sauce)
salt and pepper to taste
1/4 to 1/2 cup grated Parmesan cheese

you'll also need:
medium skillet or small wok, non-stick
individual sized oven-proof casserole dish
baking sheet with foil (optional)
heat-proof spoon
cooking spray

1. spray your pan with cooking spray. Cook the mushrooms and onion over medium heat until slightly shrunken, then add the sundried tomatoes. Keep cooking until the mushrooms are done to your liking.
2. add in the tomato sauce, salt and pepper. Let it cook together until it starts bubbling, stirring occasionally. Also, preheat your oven to 350 F when you begin this step.

3. once the sauce starts bubbling, reduce the heat to medium low and add in the chicken strips. Stir to mix everything together, then turn the heat off and transfer the mixture to the casserole dish.
4. put the casserole on the baking sheet (for easy cleanup) and cook in the oven for 10-15 minutes, or until the cheese has formed a nice crust. Let it sit for a few minutes before attempting to eat it: it will be pretty darn hot. Trust me, I know.

I made this recipe up. I mean, it's not like it's complicated gourmet food; just a nice alternative to chicken salad, again.

No comments:

Post a Comment