Crunchy Chicken with Roasted Tomatoes

  • Yield servings


6 -- boneless skinless chicken cutlets
1 tablespoon fresh oregano
1 tablespoon fresh thyme
1 tablespoon fresh parsley
2 cloves garlic
1/2 teaspoon salt
1/4 teaspoon pepper
4 large shredded wheat cereal squares (1 1/2 cups), crushed
4 tablespoons Dijonnaise (half Dijon/half mayo)
1/4 cup vegetable or canola oil
Coulis recipe follows...


Preheat oven 400 degrees.
In a mortar and pestle or use a small deep bowl and a wooden spoon, muddle (mash) together oregano, thyme, parsley, garlic, salt and pepper.
In a shallow dish combine crushed shredded wheat cereal with the muddled herb mixture. Coat each chicken piece with Dijonnaise (2 teaspoons each chicken piece). Press crumb mixture onto each side of chicken cutlets. In a oven-proof skillet, heat oil on medium heat and saute chicken about 1-1 1/2 minutes on each side, until golden. Place skillet in oven until chicken is cooked through, about 10 minutes. Serve with roasted tomato coulis and a side of fresh vegetables.

Roasted Tomato Coulis

2 tablespoons olive oil
2 cloves garlic, pressed
14 ounce can fire roasted diced tomatoes (I used Hunt's)
1 teaspoon white wine vinegar
1/4 teaspoon salt
1 teaspoon Chipotle hot pepper sauce

In a small saucepan, heat oil on medium heat. Saute garlic 30 seconds. Stir in tomatoes, vinegar, salt and hot pepper sauce. Serve with chicken and garnish with fresh herbs.



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