Protein to get you through the week!
Whether you're meal prepping for the week or feeding a crowd, this big batch of baked chicken cutlets—sprinkled with Italian Seasoning and topped with herby pesto—has you covered. Pair the chicken cutlets with a salad for a filling weekday lunch, serve them over a bowl of pasta for dinner, or snack on 'em straight from the fridge (we won't tell!).
Allergens
Tags
Pesto
4 tablespoon
Italian Seasoning
1 tablespoon
Chicken Cutlets
24 ounce
Salt
teaspoon (tsp)
Cooking Oil
1 teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Adjust rack to top position and preheat oven to 425 degrees. Lightly oil a baking sheet. Pat chicken dry with paper towels and season all over with Italian seasoning, salt, and pepper. Place seasoned chicken on prepared sheet at least three inches apart. Roast on top rack until golden brown and cooked through, 15-20 minutes. (TIP: if using an air fryer, preheat to 400 degrees. Season chicken as instructed, then coat with nonstick cooking spray; air-fry until browned and cooked through, 10-15 minutes.) Top chicken with pesto and serve (or stash separately and top chicken with pesto just before serving!).
550
kcal
Calories
23
g
Fat
4
g
Saturated Fat
2
g
Carbohydrate
0
g
Sugar
0
g
Dietary Fiber
78
g
Protein
255
mg
Cholesterol
460
mg
Sodium
