The holidays mean leftovers, and leftovers mean creativity!
Complexity Level: Easy
I had some leftover Rosemary Rubbed Oven Roasted Chicken Breasts and realized that the opportunity to spice things up were endless! Chicken is such a versatile item that it is simp0el to take it and make the best of any flavor and meal.
My husband, who's family are the Symons and so comes from an Italian descent, is obsessed with Chicken Parmesan. And soI though: "Rosemary Chicken, already cooked, can totally become a fast and easy Chicken Parmesan!"
Rosemary Chicken Parmesan with Bacon!
What You Need:
Leftover Rosemary Chicken or:
4-6 boneless skinless Chicken Breasts
1 cup Chicken Stock
Chicken Parmesan Ingredients
2 cups Sauce
1 cup Shredded Mozzarella Cheese
1 cup Shredded Parmesan Cheese
1 tsp Dried Oregano
1 tsp Garlic Powder
1/2 tsp Sea Salt
Pinch Black Pepper
(If making the chicken)To start, mix 1 tsp Ground Rosemary with 1 tsp of Garlic Powder. Rub each breasts with olive oil, then sprinkle with sea salt and the rosemary garlic blend.
(If using leftover chicken) To start, heat 2 tbsp EVOlive Oil in a skillet. Meanwhile whisk 3 eggs with 1 tbsp Water. In a separate bowl, mix 1 cupo bread crumbs with 1 tsp Oregano, 1 tsp Garlic Powder, adn a Pinch of Sea Salt.
Using the leftover, or now rosemary rubbed raw chicken, dip into the egg mixture, then the breadcrumbs twice, and place into the hot skillet. Brown each side to crisp the bread crumbs.
Place the breaded chicken breasts into a backing dish and cover wioth 2 cups of yoru favorite sauce. Top that with mozzarella and parmesan and bake (20 min tues iof already cooker, 40 minute and coverd if raw).
Serve with your favorite pasta, and top with cooked crumbled bacon for a wild taste adventure! Pictured with Perciatelli! I hope you enjoy as much as our house did. It was gone in seconds (ok like 1 minute, we slowed down to prevent chocking!)