Heat extra-virgin olive oil over medium-high heat in a large skillet. Add chicken breasts and fry for 4 minutes on each side, until golden and crispy, turning once. Transfer chicken to baking dish and ladle tomato sauce over chicken. Place mozzarella slices on top of chicken, along with the freshly grated Parmesan and fresh basil. Bake for 15 minutes at 350 degrees, until cheese is bubbly. Serve on top of a bed of spaghetti. Ready In: 23 minutes, Serves: 2
MEATBALL SUB
-1 package of CMM's Italian-Style Stuffed Meatballs or Homestyle Meatballs
-2 submarine rolls or small loaves of French bread
-1 jar of favorite tomato sauce
-shredded mozzarella cheese
Bake meatballs according to directions. Split rolls in half, and place in the preheated oven, about 5-10 minutes, until they are nice and toasted. Warm tomato sauce in a saucepan over low heat. Assemble the sandwich by spooning three meatballs into each bun, topped with sauce and sprinkled with mozzarella cheese. Place the sandwiches, open-faced back in the oven for a few minutes until cheese is melted. Ready In: 35 minutes, Serves: 2
CHICKEN CAESAR SALAD
-CMM's Parmesan Chicken Cutlets
-4 romaine lettuce hearts
-1 box of croutons
-1 bottle of Caesar dressing (the refrigerated kinds are the best, usually found in the produce aisle)
-freshly grated parmesan cheese
Bake chicken according to directions. Let cool.
Half lettuce hearts lengthwise, then chop and place in large bowl. Cut chicken into bite-size pieces and place in bowl as well, along with desired amount of croutons, Caesar dressing and parmesan cheese. (You can also make your own croutons by brushing ciabatta bread with olive oil, seasoning with garlic, salt and pepper, toasting it in the oven and then cutting it into bite-sized pieces.)
Once all ingredients are in the bowl, toss the salad until evenly incorporated. Serve with a sprinkle of parmesan cheese and freshly grated pepper. Ready In: 25 minutes, Serves: 4
