To make two chicken cutlets, hold your knife parrallel to the cutting board, halfway up the thickness of the breast. With the opposite hand placed firmly on the top of the chicken, slice through. Flatten each half with a meat mallet.
Beautiful heirloom tomatoes are the star of this tart. Thanks to their varied shapes and sizes, they yield the most stunning results.
Sweet tomato sauce and garlic-spiced yogurt top eggplant in this succulent vegetarian dish.
Who says fall side dishes have to be full of roasted vegetables? This crisp salad looks unconventional, but trust us: It's a crowd-pleaser! Our Test Kitchen and other Canadian Living staffers gobbled it up in record time during testing.
A festive turkey dinner is absolutely delicious, but what to do with all the leftovers? Try this delicious sandwich to help you use up every last bit of the bird.
Buying whole chickens and then cutting them into pieces is very economical.
Per serving
Restaurant cost $7.50
To make $3.83
Savings $3.67
Time-Saving Tip: This makes enough for six healthy servings. Making slightly larger portions at dinner and refrigerating the extras for the next day's lunch can save precious time in the morning.
Grilling the vegetables before baking gives them a subtle smokiness that makes this casserole special. For extraordinary results, use fresh mozzarella (the kind stored in water at Italian delicatessens and cheese shops).
