Chicken Salami Parmesan

Basil from the garden…

Sometimes there is only one “local” item on my dinner plate, and I am ok with that – especially if it is delicious basil hand-picked by the kids from our backyard garden. Last night, I shredded this basil using my handy kitchen shears and let it be one of the final ingredients in my Chicken Salami Parmesan.

Another easy yet delicious dinner … a flavorful take on traditional chicken parmesan! My children ate this with a side of blueberries and baby carrots, my husband got home late from work and made himself a sandwich. If we had any leftovers (shockingly, there were none), I would have eaten it for lunch today…


Breaded (or plain) chicken cutlets – Bell and Evans makes a frozen, air-chilled, gluten-free chicken cutlet that can be found in many grocery stores.

Genoa salami, thinly sliced (about 1/2 slice per cutlet)

Mozzarella cheese, about 1/2 slice per cutlet)

Fresh basil, chiffonade

Marinara sauce


Cook for 30 minutes

Layer chicken cutlets in a baking dish. Layer salami and cheese over chicken. Toss the basil over the cheese. Spoon about 2 tablespoons of your favorite marinara sauce over each cutlet. Cook for about 30 minutes at 350 degrees. Enjoy!

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Erin Brighton

I am a native New Englander now living in beautiful Charlotte, North Carolina and enjoying summers in sea-breezy Scituate, Massachusetts with my five small kids and two large dogs. I love to cook easy, local, and gluten-free for friends and family.

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