Danielle's Yummy Baked Chicken Cutlets recipe

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Ingredients

cooking spray
1 egg
1 teaspoon lemon juice
2 ½ cups Italian-style bread crumbs
½ cup grated Pecorino Romano cheese
2 teaspoons adobo seasoning, or to taste
5 (8 ounce) skinless, boneless chicken breast halves
1 (15 ounce) can diced tomatoes
½ cup shredded mozzarella cheese

Nutrition Info

542.4 calories
carbohydrate: 43.3 g
cholesterol: 178.9 mg
fat: 12.8 g
fiber: 3.5 g
protein: 60.2 g
saturatedFat: 4.6 g
servingSize: -
sodium: 785.3 mg
sugar: 5.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a baking pan with cooking spray.

  2. Beat egg and lemon juice together in a bowl.

  3. Mix bread crumbs, Romano cheese, and adobo seasoning together on a plate. Dredge chicken breasts in the egg mixture, coat with bread crumb mixture, and place in the prepared pan.

  4. Bake in the preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Flip chicken breasts over and spoon tomatoes and mozzarella cheese on top. Continue baking until cheese is melted, about 5 minutes more.

Recipe Yield

5 chicken cutlets

Recipe Note

This meal is a great comfort food without all of the frying and fat. Lemon juice adds a nice taste. Measurements can be tweaked to your preferences. Great with a nice salad and angel hair pasta. Enjoy!

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