CHICKEN CUTLET RECIPIES RECIPES

Steps:

• Wash chicken and dry with a paper towel. Slice chicken breast horizontally to create 4 thinner cutlets. Season lightly with salt and fresh pepper.
• Preheat the oven to 400° F. Line baking sheet with foil or parchment if desired for easy clean-up.
• Place the chicken on prepared baking sheet. Spread about 1 teaspoon of pesto over each piece of chicken.
• Bake for 15 minutes or until chicken is no longer pink in center. Remove from oven; top with tomatoes, mozzarella and parmesan cheese. Bake for an additional 3 to 5 minutes or until cheese is melted.
• To Grill: Grill chicken over medium flame on both sides until cooked through in the center.  Lower flame, top chicken with pesto, tomatoes and cheese, and close grill until cheese melts.

Steps:

• In a medium bowl, whisk olive oil and balsamic.
• Add tomatoes, basil and onions; season with salt and pepper. and toss.
• Set aside at least 10 minutes so the juices combine.
• Preheat oven to 450°.
• Place a large baking pan in the oven to get hot.
• Combine breadcrumbs and grated cheese in one bowl.
• In another bowl combine olive oil, lemon juice, and pepper.
• Lightly pound chicken breasts into cutlets, you should have 6.
• Wash and dry cutlets well with paper towels; season with salt and pepper.
• Dip cutlets into lemon/oil mixture, then into breadcrumbs, pressing firmly to adhere.
• Remove the baking pan from the oven and spray with cooking spray.
• Place the chicken on the baking sheets and spray with olive oil spray on top.
• Bake chicken, turning once halfway through for about 15 minutes total, or until chicken is golden brown.
• Remove from the oven and top with arugula and tomato salad on top.