One of my favorite things to use in different ways throughout the week is a rotisserie chicken you get at the grocery store. Serve it as is, use in chicken pot pie (first recipe below), use in stir fry, use on sandwiches for lunch. Stir fry and quesadillas are a great second use meal for chicken or steak - you can also through leftover veggies in those things too, depending on what they are.
Chicken Pot Pie
You can make this as 4 individual pies as it's listed below, or as one big pie (even easier). This is one of Real Simple's "Fake it, Don't Make It" recipes that appears in the back of the magazine every months. It's easy and deeee-licious. If you want to reheat another night, it's best in the oven or toaster oven so the piecrust doesn't get soggy.
Ingredients
1 8-oz bag frozen mixed vegetables
2 refrigerated piecrusts
1 10 3/4-oz can cream of chicken soup
1/2 cup milk
2 cups chipped cooked chicken or turkey (I use rotisserie chicken)
1/2 tsp. garlic sald
1/2 tsp. black pepper
Preheat oven to 375.
Defrost vegetables in microwave for about 3 minutes.
Cut 2 piecrusts into quarters, to yield 8 equal pieces.
Coat the inside of 4 small aluminum-foil pans (4 1/2 inches in diameter, 1 1/4 inches deep) or 4 ramekins with vegetable cooking spray.
Line bottome of each with a quarter of crust, molding it with your fingers to fit.
In large bowl, stir together soup and milk; add remaining ingredients.
Spoon about 2/3 cup of mixture into each pan or ramekin.
Top each with piecrust quarter.
Pinch edges together and cut vents in top.
Place on baking sheet and bake for 35-45 minutes or until golden brown.
Parmesan-Crusted Chicken Cutlets
With a shout out to Kelli, who helped me cook this the first time since I have never managed to cook chicken in a frying pan before without fearing salmonella! I've since done it again on my own - both times with great success.
Ingredients
2 large eggs
1 Tblsp. Dijon mustard (optional)
2 1/4 cups (9 oz) finely grated parmesan
1 cup dried bread crumbs
1/2 tsp. kosher salt
1/4 tsp. black pepper
1-1 1/2 lbs. chicken cutlets (thin-sliced breasts work well)
6 Tblsp. olive oil
In shallow bowl, whisk eggs and mustard (if using).
In separate bowl, combine 2 cups parmesan, bread crumbs, salt, and pepper.
Rinse chicken and pat dry with paper towels.
Dip one cutlet into egg mixture, allowing any excess to drip off, then coat it in bread crumb mixture. Transfer to plate.
Repeat with remaining chicken, batter, and bread crumb mixture.
Heat 2 Tblsp. of oil in nonstick skillet over medium-high heat.
Add half of cutlets.
Cook, turning once, until browned and cooked through, 3-5 minutes per side. Transfer to plate.
Wipe out skilled, add 2 more Tblsp. oil, and repeat with remaining cutlets.
