Simple Chicken Parm Twist
The inspiration? Mom was making some chicken cordon bleu. And you know what? Provolone and ham are both “off” my list of what I can eat but I was definitely in the mood for stuffed chicken of some sort.
……So what did I do? I improvised! I decided to make my own stuffed chicken. Looking around the fridge I saw, “Rice Shreds Mozzarella” and fresh from the garden tomatoes! Perfect! I took a large chicken breast after it was defrosted and pounded out and covered it in corn meal first on one side. Then I took the uncovered side and stuffed it with juicy tomato slices and a handfuls of “cheese”. I held it together with toothpicks and sprinkled a little more “cheese” on top. I put into the oven for 30 minutes at 400. Delicious!
For those of you who can tolerate dairy, go ahead and use the real thing! 🙂 And for those of you who can’t, leave a comment and let me know your favorite dairy free “cheese”.
Oh, and the name? When I was thinking about what I should call this, I thought it was sorta similar to the classic chicken parm I used to love. 🙂
I posted this recipe for Slightly Indulgent Mondays here.