We are having an unusual Friday night meal (Sabbath meal). Decisions, as what to make, were based on what I have, on hand. These meals that come about because your fridge is full, are simply wonderful.
I have a huge squash, chicken cutlets, eggplant, rice and apples to use up. This Mr. Food easy recipe is perfect for the cutlets. I happen to have an opened bottle of Italian dressing (low-fat) sitting on the shelf, not being used. Today, it will be a compliment to the breaded cutlets.
It is more fun to meet the challenge of cleaning out cabinets and refrigerator than going to the store for the ingredients. Fortunately for me, I usually have extras of many items so I can play the game with lots of ingredients.
I tend to keep a filled kitchen. I am not good about running to the store, in the middle of cooking. I want to be able to reach into cabinets and find what I want. As a result, I can end up with some unusual ingredients. I have a bunch of sauces in pretty jars, untouched, because I make most of my own sauces. Why did I buy them? Just in case.
I ask myself, in case of what and I have no answer. They can sit for years until, I decide, they are too old and throw them out. I call myself thrifty but this habit does not apply. Time to take out these sauces and use them. Watch and see what I concoct.
Italian Baked Cutlets Serves: 3 - 4
1 cup Tortilla chip crumbs
3/4 cup chopped fresh parsley
1/2 teaspoon garlic powder
1 cup Italian dressing
1 pound flattened boneless, skinless chicken breast halves
Preheat oven to 350 degrees F.
In a large bowl, combine bread crumbs, parsley, and garlic powder; mix thoroughly.
Arrange cutlets on prepared baking sheet and bake 35 minutes.