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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 2 |
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This is a very attractive dish, lower in calories because it is not breaded nor fried. I often add some hot sauce to give it more zip. Make your own cutlets by pounding a skinless breast or even a thigh to about 1/4 thickness or a little more Ingredients:
2 small chicken cutlets |
1 large roma tomato, chopped (or other tomato) |
1 jalapeno pepper |
1/2 small onion, chopped |
1 green onion, chopped |
2 large mushrooms, chopped |
1 garlic clove, minced |
3 sun-dried tomatoes, chopped |
1 teaspoon asiago cheese, grated |
1 teaspoon parmesan cheese, grated |
Directions:
1. Lightly spray a small baking dish with oil.
2. Place half the chopped tomato in the dish.
3. Place the two cutlets on top of the tomato.
4. Sprinkle the rest of the tomato on the cutlets, then add remaining ingredients and finally topping it with the cheese.
5. Bake in 325F oven for about 45 minutes or until the chicken is cooked and the cheese nicely browned.
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