Chicken cutlets are a great convenience because they adapt to a variety of quick-cooking techniques, such as grilling, searing, and baking. Dress them up with jarred sun-dried tomato pesto embellished with fresh herbs and garlic.
2 tablespoons sun-dried tomato pesto (such as Classico)
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
2 garlic cloves, minced
4 (4-ounce) chicken breast cutlets
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
How to Make It
Combine first 4 ingredients. Sprinkle chicken with salt and pepper; coat with cooking spray.
Place chicken on a grill rack coated with cooking spray. Grill 3 minutes on each side or until done. Spoon pesto mixture evenly over chicken.
Serve with: Warm Cannellini Bean Salad
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