Baked Chicken Cutlet

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Forum -> Recipe Collection -> Chicken/ Turkey

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RedTwizzler ↓

Fri, Sep 26 2008, 1:47 pm

I need recipes for baking chicken cutlets without breading. I'd like to use a sauce- do I have to baste it? Cover it or leave uncovered? I'm worried that if I use a liquid it will burn in the oven...
Thanks!

DefyGravity

Fri, Sep 26 2008, 1:53 pm

You can baste it if you want. Cover it and then uncover for the last few minutes.

greeneyes ↓

Fri, Sep 26 2008, 3:37 pm

I make cajun flavored chicken cutlets. Would you like that sort of thing?

↑ RedTwizzler

Fri, Sep 26 2008, 3:44 pm

Sure that sounds interesting...what are the details? Thanks.

ShakleeMom

Fri, Sep 26 2008, 4:11 pm

Do a sesame chicken sauce and cover the chicken breasts with it. Bake for 35 minutes. (duck sauce, ketchup, garlic, salt, pepper).

↑ greeneyes

Sun, Sep 28 2008, 11:21 am

Twizzler wrote:

Sure that sounds interesting...what are the details? Thanks.

Cajun Chicken Breasts

4 boneless, skinless chicken breasts
1/2 T. olive oil
2 T. lemon juice
salt & pepper to taste
1/2 tsp. chili powder
1/2 tsp. paprika
1/2 tsp. cayenne pepper
1/2 tsp. dried basil
2 cloves garlic, crushed

Rinse chicken & pat dry. Trim off excess fat. Combine oil, lemon juice, seasonings and garlic in a mixing bowl. Add chicken and marinate for an hour at room temperature, or up to 24 hours covered in the fridge.

Preheat oven to 400 degrees. Remove chicken from marinade and arrange in a single layer on a lined baking sheet. Pour marinade over and around chicken. Bake uncovered for 20 minutes, turning chicken pieces over at half time. Baste occasionally with pan juices. When done, chicken will be springy when lightly touched. If overcooked, chicken will be tough.

SingALong

Sun, Sep 28 2008, 1:26 pm

there is also a great recipe from bobov cook book, its called heavenly pungent chicken I think. dotn have it with me now but I will try to post later

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