No Fry Chicken Cutlets

Notes/Suggestions:  I hate to fry things, it is too time consuming for my life style, so here is a way to get the chicken cutlet crunch and taste without the oil and mess.  Makes 6 servings.

Ingredients:

• 6 boneless/skinless chicken breast
• Seasoned Bread Crumbs (recipe to follow)
• Olive Oil

Directions:

1. Pound the chicken breasts between two pieces of plastic wrap until thin, but not broken. Trim off fatty bits, and put onto a plate.
2. Pre-heat oven to 400 degrees.
3. Set up the following three stations.
4. Oil- shallow dish with about 1 cup of oil
5. Bread Crumbs- shallow dish with about 3 cups of bread crumbs
6. Baking Sheet- lined with parchment paper or baking mat
7. Dip the chicken breasts into the oil, coating both sides well.
8. Transfer chicken to bread crumbs coating both sides well.
9. Place on baking sheet. Repeat with remaining chicken.
10. Cook in oven for 10 minutes then turn the chicken breast over and cook for about another 10 minutes or until done. Depending on how thin you got your chicken breast this may go quicker.
11. Remove from oven and let stand for a few minutes before serving.

Tip:  Serve with pasta and a salad.

Bread Crumbs:

• 1 loaf of whole wheat or multi grain sandwich bread
• 1 cup grated Parmesan cheese
• 2 tbs sea salt
• 1tbs ground black pepper
• 2 tbs garlic powder
• 1 tbs onion powder
• 2 tbs of mixed dry Italian Seasoning

Process all ingredients in a food processor until well blended. Depending on the size of your food processor, you may have to do this in batches. Just make sure you combine the batches well before using. All unused bread crumbs can be stored in the freezer in a resealable bag for up to 6 months.