Lightly breaded chicken cutlets topped with sliced fresh tomatoes, basil leaves and a sprinkling of mozzarella, and then quickly baked.
4 (4 ounces each) boneless, skinless chicken breasts, pounded to
even ½-inch thickness
½ teaspoon salt
2 tablespoons reduced-fat mayonnaise
½ cup Panko bread crumbs
1 large tomato, cut into 8 slices
1 tablespoon olive oil
8 basil leaves
½ cup shredded reduced-fat
mozzarella or provolone cheese
2 tablespoons grated Parmesan cheese
Set the oven to 425 degrees Fahrenheit. Using nonstick cooking
spray, coat a baking sheet.
Season the chicken breasts with salt and pepper, then brush both
sides with the mayonnaise.
Fill a large zipper-close plastic bag halfway with crumbs. Shake
to coat the chicken breasts evenly with the crumbs, one at a time.
Put the chicken on the baking sheet that has been prepared.
Garnish each piece of chicken with tomato slices and drizzle with
oil evenly.
Top each tomato slice with basil and then evenly sprinkle with
mozzarella cheese.
12 to 18 minutes, or until the chicken is cooked through and the
cheese is melted and bubbly and beginning to turn lightly golden.
Serve with the Parmesan cheese.
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