My plan…. Tomato basil soup with a warm open faced chicken sandwich. Off to the Fresh and Easy pre-prepared section.
(1) Tomato basil soup and cheesy garlic bread – if you don’t have left over chicken in the fridge, pick some up here.
(2) Heat the soup
(3) Shred chicken on top of the garlic bread and place in the oven on a tin foil lined cookie sheet. ** if you have cold asparagus, chop some and add to the top.**
(4) Chicken sandwich should take about 10 minutes on low heat.
(5) A few minutes before you take the chicken sandwich out of the oven, crumble blue cheese on top.
(6) If you are into dark greens, toss some with Petrini’s Classic Italian Salad Dressing. After you pull the chicken sandwich out of the oven, let it cool for a few and top with the greens.
I will take some pictures tonight and add them.
Stay dry
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