Chicken Parmesan Dinner
Microwave: Heat in microwave according to label instructions for 2:00 minutes. check temperature and heat in additional 30 second increments until at least 160 degrees.
Oven: Preheat oven to 325 F. Remove from outer sleeve and place tray on a baking sheet. Heat for 15 - 20 minutes or according to instructions to an internal temperature of 160 F.
Microwave and oven safe. Ready to heat trays. Completely defrost (thaw) your meals prior to heating. Microwaves come in all different powers making firm reheating times challenging. It heats very rapidly, but it can very quickly overcook any or all components of your dish.
Better Reheated Method: Heat your meals the least amount of time to get just hot enough. Do this by initially heating your meal for half the time indicated and then heat in small increments of 15 to 30 seconds at a time and checking each time if your meal is hot enough.
Best "Ideal" Reheating Method: For perfectly reheated meals you may want to separate the components of the meal out of our trays and add them back into the tray or a plate throughout the cooking process. Some components of your meal needs a different amount of time to reach optimal flavor without overcooking. Perfect reheating, requires a layered approach to heating, starting with the densest item first, then adding the next component with less density and finally adding the loosest, least dense item (often the vegetable) during the last 30 seconds of heating. If you prefer your meats medium rare, then you will need to use this layered approach described above, and heat in small 15 to 30 second increments until all the parts of your meal are hot without any overcooking.
Chicken Parmesan Dinner
Chicken breast, mozzarella cheese, parmesan cheese, parsley, gluten free breadcrumbs, egg, bob's red mill gluten free all-purpose flour, tomato sauce (plum tomatoes, onion, garlic, crushed red pepper, basil, extra virgin olive oil, kosher salt) Rotini Pasta: Spiral shaped noodles in a light house made herb tomato sauce with fresh basil. Ratatouille: zucchini, eggplant, yellow squash, onion, with tomato puree, fresh garlic, oregano, black pepper, basil, olive oil.
