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| Greek-Style Baked Chicken Cutlets |
"Tender, delicious bird every time. Serve over buttered orzo with a sparkling inexperienced salad at the aspect. The fresh basil is the icing at the cake!"
Ingredients :
- 1 egg
- 2 tablespoons milk
- 1/2 cup dry bread crumbs
- four boneless, skinless chook breast halves, pounded to one/four-inch thickness
- cooking spray
- 2 tablespoons olive oil
- 1 lemon, juiced
- 1 clove garlic, minced, or greater to flavor
- 1/four cup white wine
- 2 plum tomatoes, chopped
- 1 (14 ounce) can artichoke hearts
- 10 Kalamata olives, pitted
- 1/four cup chopped clean basil
- 1 (4 ounce) package deal crumbled feta cheese
- half of cup hen broth
Instructions :
| Prep : 20M | Cook : 4M | Ready in : 1H3M |
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- Whisk egg and milk collectively in a bowl. Place bread crumbs in a separate bowl. Soak chicken breasts in the egg wash and coat with bread crumbs; place on a plate.
- Preheat oven to 350 levels F (175 degrees C). Coat a baking pan with cooking spray.
- Heat olive oil in a skillet over medium heat. Fry hen till browned, about 3 minutes consistent with side. Transfer hen to the prepared baking pan and sprinkle with lemon juice.
- Cook garlic within the hot skillet until aromatic, no longer than 30 seconds. Pour in white wine and scrape the lowest of the skillet. Add tomatoes, artichoke hearts, and olives. Cook and stir till heated through, about 3 minutes. Add basil; prepare dinner until wilted, about three minutes extra.
- Pour artichoke combination over chook in baking pan and top with feta cheese. Pour fowl broth over the entirety and cover the pan with aluminum foil.
- Bake within the preheated oven till fowl is no longer crimson within the center and the juices run clear, approximately 30 minutes. An immediately-examine thermometer inserted into the middle should study as a minimum 165 tiers F (74 ranges C).
Notes :
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