by Kathy Hamman Miller
Preheat oven to 375 degrees.
1 head of raw cauliflower
6 chicken cutlets
Olive oil cooking spray
24 ounce jar of marinara (I used RAO’S)
6 Provolone cheese slices
1 cup seasoned breadcrumbs
1 1/2 cups shredded Parmesan cheese
Fresh chopped basil for topping
Turn a head of cauliflower on its side and slice enough beds for your chicken cutlets to lay on, keeping in mind that cutlets are a thinner slice of a chicken breast. Also I’d like to point out that not all cauliflower heads turn out as full inside as what they appear when purchased, so when slicing them if you happen to get gaps, just take a loose piece that’s sliced to fill in the gap when placing in the sauce.
Spray the bottom of a 15-inch roasting pan with olive oil.
Cover the bottom with your favorite sauce (I used a 24-ounce jar of RAO’S marinara).
Place the cauliflower beds on the sauce, cut a provolone cheese slice to fit the bed, then top with the thawed and patted dry chicken cutlets.
Spray each chicken cutlet with the olive oil, and blanket the top of the cutlets with the cup of the seasoned breadcrumbs, spraying the top of the breadcrumbs with more cooking spray to moisten for baking, putting them to bed. Finish off tucking them in by piling the 1 1/2 cups of the Parmesan cheese on top and adding a light dusting of chopped fresh basil. Lightly spray again with the olive oil.
Bake at 375 degrees for 40 minutes serve and enjoy!
