I have some chicken cutlets(small ones) any suggestions for dinner?!
Cajun-Style Chicken Cutlets
Ingredients:
1/4 cup butter
1 tablespoon fresh lemon juice
1/4 teaspoon dried thyme, crushed
1/4 teaspoon dried oregano, crushed
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper, finely ground
salt
4 boneless skinless chicken breast halves, pounded thin
Directions:
1. Melt butter in a small saucepan over a low heat. Add lemon juice, herbs, black pepper, and salt to taste. Continue to cook for several minutes over a low heat until herbs soften.
2. Heat a large cast-iron skillet to high. Coat both sides of the cutlets well with the butter mixture. Cook the cutlets for several minutes on each side. When done, they will be black on the outside and tender and juicy on the inside.
you can also put breadcrumbs after putting the butter mixture. serve it with rice maybe like basmati and some steamed veggies like snowpeas to give that crunch and carrots.
you can also make salad if you want garnish it with waterchestnuts.crunchyy..
have a nice dinner :)
Answers: hi.this is a easy recipe u could make it in minutes and its so delicious.yummie
Cajun-Style Chicken Cutlets
Ingredients:
1/4 cup butter
1 tablespoon fresh lemon juice
1/4 teaspoon dried thyme, crushed
1/4 teaspoon dried oregano, crushed
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper, finely ground
salt
4 boneless skinless chicken breast halves, pounded thin
Directions:
1. Melt butter in a small saucepan over a low heat. Add lemon juice, herbs, black pepper, and salt to taste. Continue to cook for several minutes over a low heat until herbs soften.
2. Heat a large cast-iron skillet to high. Coat both sides of the cutlets well with the butter mixture. Cook the cutlets for several minutes on each side. When done, they will be black on the outside and tender and juicy on the inside.
you can also put breadcrumbs after putting the butter mixture. serve it with rice maybe like basmati and some steamed veggies like snowpeas to give that crunch and carrots.
you can also make salad if you want garnish it with waterchestnuts.crunchyy..
have a nice dinner :)
there is always the reliable chicken parmesan...
with chicken cutlets you can prepare a variety of different italian chicken dishes (marsala, limone, scallopini, saltimbocca)
try this recipe:
http://www.squidoo.com/tastefulcooking#m...
You have so many options! You could grill them or fry them and put them on a salad...you can grill them or saute them and have them with pasta and alfredo. It really depends on what you already have in your pantry, but just find a nice marinade like italian dressing or maybe a hot sauce/ bbq sauce if you like some spice and go from there.
Enjoy your dinner!
Not sure if you have all the ingredients for this, but it would be worth the trip to Kroger! This is so delicious!
Asian Chicken Pasta
8 oz. angel hair pasta (capellini), uncooked
2 cups small broccoli florets
1 lb. boneless skinless chicken breasts, cut into thin strips
1/2 cup KRAFT Asian Toasted Sesame Dressing
2 Tbsp. soy sauce
1/4 tsp. each: ground ginger, garlic powder, crushed red pepper
1/3 cup chopped PLANTERS Dry Roasted Peanuts
COOK pasta as directed on package, adding broccoli to the boiling water for the last 3 min. of the pasta cooking time.
MEANWHILE, spray large nonstick skillet with cooking spray; heat on medium-high heat. Add chicken; cook 6 to 8 min. or until cooked through, stirring occasionally. Stir in dressing, soy sauce, ginger, garlic and crushed red pepper; cook 1 min., stirring occasionally.
DRAIN pasta mixture; place in large bowl. Add chicken mixture; mix lightly. Spoon evenly into four serving bowls; sprinkle with the peanuts.
You can pound them to about 1/2 in. thick then dip them egg and bread crumbs. Saute the in a little olive oil until done (this will only take about 5 mins.) Pour a jar of your favorite pizza sauce and spread some shredded Parmesan cheese cover and simmer until heated and cheese has melted. Now you have Chicken Parmesan. Serve on pasta with a green salad and some crusty garlic bread.
if there that small , you may consider ka-bobs
sauce chicken
Ginger-Orange Sesame Chicken
Your Ingredients: (serves 4)
1/2 cup Lawry's Sesame Ginger Marinade w/ Mandarin Orange Juice
1 medium Vidalia onion, finely chopped
1/2 cup Smucker's orange marmalade
1 tsp cayenne pepper
3 pounds chicken (cutlets are fine), cut up into strips or chunks
PREHEAT oven to 375°F. Line a 13x9 inch baking dish with foil; set aside.
COMBINE the Sesame Marinade, chopped onion, orange marmalade, and cayenne pepper in a large mixing bowl. Add chicken pieces and toss to coat.
ARRANGE the chicken pieces in your prepared pan and place in your preheated oven.
BAKE chicken for 45 to 60 minutes, until chicken is thoroughly cooked.
SERVE with yellow rice and sautéed spinach.
Or...
Crispy Chicken Tenders
Your Ingredients: (serves 6)
4 pounds chicken tenders
1 cup Louisiana hot sauce
1 cup all-purpose flour
1/4 tsp Lawry's seasoned salt
1 tsp Lawry's seasoned pepper
1 tsp Lawry's garlic powder w/ parsley
3 eggs
1/4 tsp Lawry's seasoned salt
1/4 tsp cayenne pepper
2 cups cracker meal (in the aisle near the Shake & Bake)
6 T potato flakes
1 T Lawry's seasoned salt
1 T Lawry's seasoned pepper
1 T Lawry's garlic powder w/parsley
1 T cayenne pepper
1 T onion powder
1 T poultry seasoning
1 cup peanut oil for frying
PLACE chicken tenders and hot sauce in a Ziploc, seal, and refrigerate overnight.
WHISK together the flour mixture in a large bowl.
BEAT the egg mixture in a second bowl.
WHISK together the cracker meal mixture in a third bowl.
DRAIN the chicken tenders of excess hot sauce in a colander for about 10 minutes. Assemble bowls on your counter in the above order.
HEAT peanut oil in a cast iron skillet over medium-high heat.
DREDGE chicken tenders (one at a time)... first in the flour mixture; second in the egg mixture; and finally in the cracker meal mixture. Place tenders in hot oil and reduce the heat to medium. Fry until golden brown, about 5 to 7 minutes.
SERVE hot with dipping sauce, fries, and coleslaw.
Both of the above recipes are delicious!
Always Enjoy!
YourSmilingChef
http://www.yoursmilingchef.com
Uncooked chicken cutlets (4-6)
1 can cream of mushroom soup
1 can cream of celery soup
1 c. mayonnaise
1 jar mushrooms (optional)
1 pkg. shredded Cheddar cheese
1 stick butter (1/4 lb.)
1/2 pkg. Pepperidge Farm stuffing mix
Layer chicken. Mix soups, mayonnaise and mushrooms; pour over cutlets (cut in bite size pieces). Cover with Cheddar cheese, dressing mix (dry) and melted butter. Cook covered for 1 hour, uncovered for 25 minutes. Use approximately 12 x 11 inch, 2 1/2 inch deep casserole pan.