This weeks recipe is something I just concocted with some products I had on hand basically because I was bored of the same old thing. It’s just a different take on chicken cutlets. If you haven’t noticed already I love artichoke hearts and enjoy incorporating them into many dishes. There are a few different steps in this recipe but when done you have a nice well-rounded meal of protein and veggies that almost anyone would love.
- 1 package of chicken cutlets (I prefer thin sliced)
- a bag of baby spinach
- 1-2 cans of artichoke hearts
- 1 pint of cherry tomatoes
- Extra-virgin olive oil
- shredded mozzarella cheese
- Salt and Pepper to taste
First, fry your chicken cutlets. I use seasoned bread crumbs and 2 eggs. Rinse chicken, heat olive oil and when hot enough dip cutlet in egg and then through the bread crumbs. Fry them up and set aside on a plate over paper towels to remove some of the excess oil.
In another skillet, heat some more olive oil and garlic. Add your spinach, aritchoke hearts and cherry tomatoes. When sautéed place in a baking dish. Put chicken cutlets on top of your sautéed veggies and top with some shredded mozzarella cheese if you wish. Bake at 350 until cheese is melted. Enjoy!