On top of spaghetti, all covered with cheese, I’ve got chicken parmesan. I’ve never made chicken parmesan in fifteen minutes, until I started freezer cooking. A week ago, I made 16 baked chicken parmesan cutlets and froze them in four batches.
Tonight, I placed the chicken on top of the hot cooked spaghetti and topped it with sauce and a slice of provolone cheese. I warmed this in the oven for fifteen minutes. I broiled it for a minute (not watching closely because I went to the door and it almost burned). Thank goodness I caught it in the nick of time.
Next time, I’m going to warm the chicken and sauce separately and place this on top of the spaghetti after it’s warm. The spaghetti absorbed the sauce in the oven and it was drier than usual. However, it was delicious and an easy 15-minute meal.
Our next batch will be chicken Parmesan subs. I want to make an Alfredo sauce with another batch. Chicken Parmesan over Caesar salad would be good too. Do you have any ideas for chicken Parmesan? I’d love to hear them.