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!
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!
