Bobby Flay shares his Chicken Parmigiana recipe, starting with tenderized chicken coated in flour, egg and panko breadcrumbs, which is then topped with sauce and two kinds of cheese.
This dish whips store-bought rotisserie chicken, salsa and beans into a quick enchilada bake that is ready in less than an hour. It's a great use for that leftover half of a chicken, but if you have a whole chicken, you can easily double the recipe.