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!