Winner Winner Chicken Dinner...

Indeed it is Thursday and the week is winding down - finally - it has been a long week I think and what better way to round out the work week with some chicken.  Chicken cutlets are so verstile and delicious especially when they are just breaded and cooked to a golden brown.  So how about chicken cutlets tonight for dinner with some peas & bacon and your favorite potato!  Enjoy...

The Classic Chicken Cutlet

Boneless / Skinless Chicken Cutlets 

1 Zip Lock Bag 

2 Cups Bread Crumbs (seasoned or unseasoned)

Olive Oil 

Preheat Oven to 350 degrees 

Place chicken cutlets in Zip Lock Bag 

Add Bread Crumbs

Seal zip top and shake till chicken is covered with bread crumbs 

Remove Chicken from bag and place in oven proof dish 

Drizzle with olive oil (about 2 tablespoons) and bake for

15 minutes or until juices run clear and chicken is no longer pink inside

Peas & Bacon

1 Frozen Bag of Peas (thawed)
1 Small Onion (minced)
Salt/Pepper
Olive Oil
4-5 Slices Pre-Cooked Bacon (crumbled)

Coat the bottom of  a pan with olive oil
Add onion and season with salt/pepper
Saute for 4-5 minutes
Add peas and saute about 5 minutes or until warmed
Put peas in a bowl and toss with bacon
Serve warm

Red Wine Chicken

One Pan...So Easy...So Tasty

4 Boneless/Skinless Chicken Cutlets
6 Roma Tomatoes (pureed in blender)
1 Medium Onion (thinly sliced)
Salt/Pepper
Dried Basil
1 Glass Red Wine
Bread Crumbs
Olive Oil

Preheat oven to 350 degrees
In an oven proof dish add pureed tomatoes and onion
Season with salt/pepper and basil
Add red wine and stir to incorporate
Place chicken cutlets on top of mixture
Season with salt/pepper
Spoon at little of the mixture on top each chicken cutlet
Sprinkle with bread crumbs
Lightly drizzle with olive oil
Bake 25-30 minutes or until chicken is no longer pink inside and juices run clear
Serve alongside mushrooms and rice!