Not fancy, but wonderful anyway. Kinda like me

Hello world, Alessa here tonight. Big sister Karin is working on her Weight Watcher's lesson so I took the initiative and made dinner myself. We wanted something quick and easy, but still delicious and nutritious. Working off what we had in the fridge I spotted the Parmesan we had left from our Mac and 5 Cheese adventure last Saturday. Combine that with some chicken from the freezer and the leftover pasta sauce from dinner last Tuesday and we have...Chicken Parmesan!
Also in the fridge we had a can of Pillsbury Reduced Fat Crescent rolls that I decided to get creative with. Here is what I did:

Garlic and Olive Oil Muffin Rolls
1 can (8 ct) refrigerated reduced fat crescent rolls
3 medium cloves garlic, minced
2 Tbsp virgin olive oil
Rosemary or other favorite herb

Preheat oven to 375 degrees, 350 for a dark pan.
Mince the garlic and mix in a small dish with the olive oil. Set aside.
Prepare a muffin pan with a little baking spray or more olive oil. You will only need 8 of the cups, so fill the other 4 with a bit of water to prevent scorching.
Roll out the crescent rolls and separate. BEFORE rolling into croissants spread a touch of the garlic and olive oil on the dough. Roll loosely into croissants. This will be messy from the olive oil squeezing out, but it's ok.
Lay the crescent rolls into the muffin cups, they will form cute rounded rolls. Karin suggested topping the rolls with some rosemary, of which we had fresh sprigs in the fridge. I did that and they looked great.

Now just follow the baking directions on the roll package. I put mine in the oven for 14 minutes at 375. Just before they were finished I sprinkled some extra Parmesan on top and baked until the cheese was golden. They came out smelling marvelous and looking great.

While the rolls were baking I got the chicken ready. I figured that we could snack on the rolls while the chicken was baking. We also snacked on some wonderful Colavita Crushed Green Olives I got at work today. Oil packed with Italian herbs and seasoning these olives had a very robust flavor

Tuesday Night Chicken Parmesan

1 Large Chicken Breast (or two small, flattened)
1/2 cup Bread Crumbs
1/2 cup grated Parmesan Cheese
2 tsp Rosemary (or whatever herb floats your boat)
about 1 cup of jarred pasta sauce

Preheat oven to 425 degrees. Mine was still hot from the rolls so it didn't take long at all.

I sliced one very large chicken breast in half (I am convinced Harmon's chicken breasts come from freak chickens, always enormous.)You could use two small breasts pounded a bit flat as well. After prepping the chicken WASH YOUR HANDS. No cross contamination in my kitchen!
I mixed about 2 Tablespoons of the Parmesan with my Delallo bread crumbs and spread that in a shallow dish. Make sure your chicken is damp (could use an egg wash, I just use water) and dip one side in the bread crumb mixture. To reduce some fat and carbs I only breaded one side of the chicken, but you could do both.
Lay on a lightly greased cookie sheet and sprinkle the top with some more Rosemary or whatever herbs or seasoning you choose. Pop in the oven for 8-10 minutes.

After the timer rings sprinkle the remaining Parmesan on top of the chicken and continue baking until cheese is melted and golden brown. The chicken should be done at this time if it was thin enough. Thicker breasts may need more cooking time so use your best judgment.
After about 14 minutes of total baking time our chicken was still juicy, but completely cooked. Perfect!

We topped our chicken with Muir Glen Vodka Sauce (also from work) and served it with the Garlic Rolls and Green Giant Immunity Blend frozen veggies and some more of those delicious olives.

This took maybe 30 minutes to prepare and was an easy, but tasty, Tuesday night dinner. The chicken was perfectly done and the garlic rolls turned out great. *Sniff, sniff* I can smell the Pumpkin Chocolate Chip cookies Karin decided to make, I think they are calling my name! See y'all next time we decide to get creative.