This is a recipe in which the chicken can be used in 3 different recipes. So I'll post the chicken recipe, along with a recipe you can use the chicken in today. Then a new recipe the next 2 days that you can use this chicken in also. Enjoy! (Not sure where I got these recipes, so if they look familiar, let me know and I'll give credit where credit is due!)
Crunchy Baked Chicken Cutlets
6 large boneless, skinless chicken0breast halves, rinsed, blotted dry and sliced lengthwise
1/2 cup mayonnaise
1/2 cup mustard
1 tbsp. garlic powder
Salt and pepper to taste
2 1/4 cups panko bread crumbs
Preheat oven to 450*. Coat a baking sheet with cooking spray.
In a shallow dish, mix together the mayonnaise, mustard and garlic powder. Spread the bread crumbs in another shallow dish.
Working with one cutlet at a time, season both sides of each one with salt and pepper, coat it with the mayo mixture, then the bread crumbs. Place the cutlets on the prepared baking sheet.
Bake the cutlets for 10 minutes, rotate the sheet, and continue baking until golden brown and cooked through, another 10-15 minutes.
Eat them right away
Recipe #1: Mexican Chicken Salad
4 Crunchy Baked Chicken Cutlets
Mexican-style shredded cheese
1 can black beans
Mixed greens
Fruit Salsa
Slice cutlets, and serve over mixed greens, with cheese, rinsed black beans and fruit salsa.
Freeze them for other recipes:
On a long sheet of waxed paper, place a cooled cutlet at one end and roll it so that both sides are covered. Repeat to form a stack. Store the stack in a ziplock freezer bag for up to 3 months.
No comments:
Post a Comment