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Ingredients

Adjust Servings:
Chicken Breast – 2
Marinade
Mustard – 1 oz (30 g)
Mayonnaise – 2 (55 g)
Ground Red Pepper – to taste
Sunflower Oil – 1 fl oz (30 ml)
Honey – 1 ⅓ oz (40 g)
Garlic – 4 cloves
Salt – to taste
Paprika – to taste

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Marinated Chicken Breast Cutlets

Marinated Chicken Breast Cutlets

Features:
  • Gluten-Free
  • Healthy Food
  • Spicy
  • 60 min
  • Serves 8
  • Easy

Ingredients

  • Marinade

Recipe

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Chicken breast cutlets are the kind of dish you cannot stop loving. Tender chicken with spices and a golden crust is an ideal treat for all occasions. We are used to frying tenderized meat in a pan, first dipping it in egg and then in flour.

There are, however, other ways to cook it. We will share with you a recipe for delicious baked chicken breast cutlets without flour or egg. This dish is a godsend for those who fancy juicy meat and do not appreciate removing flecks of sticky breading from their hands.

Steps

1
Done

To prepare the marinade, combine mustard, sunflower oil, pressed garlic, liquid honey, and mayonnaise. Season with salt and spices to taste. Mix well.

2
Done

Rinse chicken breasts, dry them with a paper towel, and cut them into cutlets.

3
Done

Cover the meat with cling film and beat gently. Place the chicken in a deep bowl, cover with the marinade, and leave for 1–2 hours.

4
Done

Place the marinated cutlets on a baking sheet lined with parchment paper, sprinkle the meat with the remaining marinade and pop the dish in the oven preheated to 360 °F for 40 minutes.

Congratulations, juicy chicken breast cutlets are ready! We recommend serving them with your favorite sauce and vegetable salad; such a healthy and delicious dinner will appeal to absolutely everyone. Do not forget to share this recipe with your friends!

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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