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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

Instructions day before (or day of)

  1. Mix lemon juice, olive oil, garlic, and oregano in a bowl to make marinade.

  2. Place chicken breasts and saved squeezed lemon halves into a gallon plastic bag. Pour marinade into bag. Seal bag.

  3. 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

  1. Heat your grill to high heat.

  2. 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.

  3. Turn the chicken pieces over, close the lid, and cook for another 7-10 minutes.

  4. Test doneness either with a meat thermometer or by cutting a piece.

  5. Remove chicken to a dish, cover with foil, and let sit for 5-7 minutes before serving.

Total Prep Time: 15 minutes - 24 hours (day before or day of)

Cook Time: 14-20 minutes

Serves: 4

Recipe by Beth Goldring

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


  1. Preheat oven to 400 degrees.

  2. In a shallow dish, whisk together flour, lemon pepper, and zest of one lemon.

  3. Dip the chicken cutlets into the flour mixture and coat all over. Put the coated pieces onto a plate.

  4. Slice both lemons into thin rounds.

  5. 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.

    • 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.

  6. Add broth, butter, garlic, and lemon slices to skillet.

    • If doubling the recipe, mix the broth, garlic, and butter in the skillet and then pour over the cutlets.

  7. Place skillet into oven and cook for 15 minutes or until the chicken is cooked through.

    •   If doubling the recipe, place the larger pan into the oven.

  8. Serve with the sauce on top of the chicken.

Total Prep Time: 20 minutes

Cook Time: 30-45 minutes

Serves: 4

Recipe by Beth Goldring


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


  1. Preheat oven to 425 degrees.

  2. Cover a baking sheet with aluminum foil and spray it with PAM.

  3. Place the chicken breasts between two sheets of parchment and pound to an even thickness, if needed.

  4. Drizzle olive oil on both sides of chicken.

  5. Combine seasonings and sprinkle generously over both sides of chicken breasts.

  6. Lay chicken breasts on the baking sheet.

  7. Bake for 20 minutes.

    • ​If the chicken breasts are smaller in size, reduce cooking time to 18 minutes.

    • If the chicken breasts are larger in size, increase cooking time to 22 minutes.

  8. Remove from oven, cover loosely with foil, and let rest for 5 minutes before serving.

Total Prep Time: 10 minutes

Cook Time: 18-22 minutes

Serves: 4-6

Recipe by Beth Goldring

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.

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)


  1. Preheat oven to 350 degrees.

  2. Cover a cookie sheet with foil and lightly spray it with cooking spray.

  3. Mix together apricot preserves, Dijon mustard, Worcestershire sauce, garlic powder, and hot pepper sauce in a bowl.

  4. Mix cornflake crumbs, salt, thyme, and pepper on a plate.

  5. Dip chicken cutlets into apricot mixture and then dip into cornflake mixture. Make sure to fully coat each piece of chicken.

  6. Lay each piece on the prepared baking sheet.

  7. Bake for 35-45 minutes, depending on the thickness of the cutlets.

Total Prep Time: 15-20 minutes

Cook Time: 35-45 minutes

Serves: 4-6

Recipe from Family Circle Magazine (closed Dec. 2019)

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