Chicken for Dinner and Lunch, Too!If you love your dinner, why not have it for lunch? Well some people just don’t like leftovers. I’m not gonna lie. I haven’t always been a big fan of anything reheated other than soups and pizza. I have learned that there are certain foods I can make and take advantage of saving some time and prep by using it in other meals during the week. Last week, I made figure friendly chicken cutlets. Take thinly sliced chicken breasts, dip them in a beaten egg, and then dip in seasoned breadcrumbs. Place on a foil lined baking sheet and bake at 350°F until golden brown and juices run clear. We had a salad on the side and there were even a few cutlets leftover. So I made this sandwich the next day…and the day after that too! I took one of those thin deli bread rounds and dressed one side with Dijon mustard and a drizzle of honey. Throw on the chicken cutlet, romaine lettuce, sliced tomatoes, and avocados for a pretty tasty (and guilt free) lunch!
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