Lemon Oregano
What You Need
1/2 cup lemon juice (fresh squeezed if you have & save the squeezed lemon halves)
1/4 cup olive oil
3-4 tablespoons dried oregano
4-5 garlic cloves, minced
4-6 boneless, skinless chicken breast cutlets
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Instructions day before (or day of)
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Mix lemon juice, olive oil, garlic, and oregano in a bowl to make marinade.
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Place chicken breasts and saved squeezed lemon halves into a gallon plastic bag. Pour marinade into bag. Seal bag.
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With your hands, mix around all of the ingredients in the bag and place into the refrigerator. Ideally, let it marinate overnight.
Instructions day of
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Heat your grill to high heat.
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Turn the grill down to medium-low. Place the marinated chicken breasts onto the grill, close the lid, and let cook for 7-10 minutes.
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Turn the chicken pieces over, close the lid, and cook for another 7-10 minutes.
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Test doneness either with a meat thermometer or by cutting a piece.
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Remove chicken to a dish, cover with foil, and let sit for 5-7 minutes before serving.
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Total Prep Time: 15 minutes - 24 hours (day before or day of)
Cook Time: 14-20 minutes
Serves: 4
Recipe by Beth Goldring
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Lemon Pepper
What You Need
1/2 cup flour
1 tablespoon lemon pepper seasoning
1 teaspoon kosher salt
2 tablespoons olive oil
1/2 cup low-sodium chicken broth
2 tablespoons butter, cut into pieces
2 garlic cloves, minced
2 lemons
1 lb boneless, skinless chicken breast cutlets
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Instructions
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Preheat oven to 400 degrees.
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In a shallow dish, whisk together flour, lemon pepper, and zest of one lemon.
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Dip the chicken cutlets into the flour mixture and coat all over. Put the coated pieces onto a plate.
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Slice both lemons into thin rounds.
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In a large ovenproof skillet, heat the oil over medium-high heat. Add the chicken in a single layer and cook until golden (about 5 minutes). Flip chicken and cook another 5 minutes. Turn off the stove.
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​If doubling the recipe, make sure to brown cutlets in a single layer. Transfer the browned cutlets to a pan large enough to lay all the cutlets in a single layer. Remove the cutlets from the browning skillet before adding the sauce ingredients. Place the lemon slices on top of the browned cutlets.
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Add broth, butter, garlic, and lemon slices to skillet.
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If doubling the recipe, mix the broth, garlic, and butter in the skillet and then pour over the cutlets.
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Place skillet into oven and cook for 15 minutes or until the chicken is cooked through.
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If doubling the recipe, place the larger pan into the oven.
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Serve with the sauce on top of the chicken.
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Total Prep Time: 20 minutes
Cook Time: 30-45 minutes
Serves: 4
Recipe by Beth Goldring
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Mediterranean
What You Need
3 tablespoons brown sugar
1 tablespoon chili powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cumin
1 teaspoon parsley flakes
2 teaspoons olive oil
6 boneless, skinless chicken breast cutlets
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Instructions
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Preheat oven to 425 degrees.
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Cover a baking sheet with aluminum foil and spray it with PAM.
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Place the chicken breasts between two sheets of parchment and pound to an even thickness, if needed.
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Drizzle olive oil on both sides of chicken.
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Combine seasonings and sprinkle generously over both sides of chicken breasts.
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Lay chicken breasts on the baking sheet.
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Bake for 20 minutes.
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​If the chicken breasts are smaller in size, reduce cooking time to 18 minutes.
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If the chicken breasts are larger in size, increase cooking time to 22 minutes.
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Remove from oven, cover loosely with foil, and let rest for 5 minutes before serving.
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Total Prep Time: 10 minutes
Cook Time: 18-22 minutes
Serves: 4-6
Recipe by Beth Goldring
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Sweet n Hot Cutlets
There is another chicken cutlet recipe that I came across years ago and recently found in my files. It is a delicious, simple twist on cornflake crumb chicken cutlets.
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What You Need
1/2 cup apricot preserves
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic powder
1/4 teaspoon liquid hot-pepper sauce
2 cups cornflake crumbs
2 teaspoons salt
1 teaspoon thyme
1/4 teaspoon black pepper
6-8 boneless, skinless chicken breast cutlets (approx. 2 lbs)
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Instructions
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Preheat oven to 350 degrees.
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Cover a cookie sheet with foil and lightly spray it with cooking spray.
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Mix together apricot preserves, Dijon mustard, Worcestershire sauce, garlic powder, and hot pepper sauce in a bowl.
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Mix cornflake crumbs, salt, thyme, and pepper on a plate.
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Dip chicken cutlets into apricot mixture and then dip into cornflake mixture. Make sure to fully coat each piece of chicken.
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Lay each piece on the prepared baking sheet.
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Bake for 35-45 minutes, depending on the thickness of the cutlets.
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Total Prep Time: 15-20 minutes
Cook Time: 35-45 minutes
Serves: 4-6
Recipe from Family Circle Magazine (closed Dec. 2019)