Italian Night Favorite: Chicken Cutlets with Fresh Herbs and Tomatoes
October 20, 2009
Italian night is always a favorite at my house, and I love to use chicken cutlets for their simplicity and ease. This recipe can be made in under 30 minutes, and it’s so easy to do. It’s fresh, flavorful and is perfect for busy weeknights. I serve with whole wheat pasta for the kids, and everyone is happy.
Chicken Cutlets Italiano
Prep:
10 minutes
Cook:
20 minutes
Yield:
4 servings
Ingredients
11/2 pounds chicken cutlets
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 teaspoons olive oil
2 garlic cloves, chopped
2 cups marinara sauce
1 (141/2-ounce) can diced tomatoes with basil, garlic and oregano, drained
1 tablespoon chopped fresh Italian parsley leaves
1 tablespoon chopped fresh basil leaves
Parmesan Cheese (optional)
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 teaspoons olive oil
2 garlic cloves, chopped
2 cups marinara sauce
1 (141/2-ounce) can diced tomatoes with basil, garlic and oregano, drained
1 tablespoon chopped fresh Italian parsley leaves
1 tablespoon chopped fresh basil leaves
Parmesan Cheese (optional)
Preparation
1. Season both sides of the chicken with salt and pepper. In a large nonstick skillet coated with cooking spray heat olive oil over medium heat. Cook the chicken until golden brown, about 3 minutes per side. Transfer chicken to a plate.
3. Heat garlic, marinara and tomatoes in skillet over medium heat; simmer for 5 to 10 minutes. Add the parsley, basil and chicken and heat for 2 to 4 minutes more. Serve immediately. Top with Parmesan, if desired.
3. Heat garlic, marinara and tomatoes in skillet over medium heat; simmer for 5 to 10 minutes. Add the parsley, basil and chicken and heat for 2 to 4 minutes more. Serve immediately. Top with Parmesan, if desired.
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