Although boneless, skinless, chicken breast is a great source of lean protein, it lacks flavor. This is a simple recipe you can put together on a weeknight that will give it a boost of flavor without being overpowering or sweet. I often purchase larger chicken breasts and cut them into cutlets myself. This dish pairs nicely with the Roasted Vegetable Salad I posted a few days ago.
6 (4 oz.) boneless, skinless chicken breast cutlets
1/4 tsp. salt (or to taste)
1/8 tsp. black pepper (or to taste)
2 tsp. canola oil
2 tbsp. pure maple syrup
1 tbsp. water
1/2 tsp. Dijon mustard
Sprinkle chicken breast cutlets with salt and pepper. Heat canola oil in a large skillet over medium-high heat. Add chicken breast cutlets, and turn over after about 3-5 minutes when golden brown. Continue cooking on other side for about the same time or until chicken is thoroughly cooked. Remove from skillet and keep warm. Remove skillet from hot burner and add to it the maple syrup, water, and Dijon mustard. Whisk to combine and then add the chicken back in. Use tongs to coat each cutlet on both sides.
Servings: 6 (1 chicken breast cutlet per serving)
155 calories, 4.5 grams carbohydrate (0 grams fiber), 26 grams protein, 3 grams fat (0.5 gram saturated).
Written by Michelle Baglio of Optimal Nutrition and Health (Google+). All recipes, unless otherwise noted, are created and tested in my home kitchen. Any resemblance to other recipes available in print or online is purely coincidental. The use of particular brands and/or products is sometimes noted because of their quality and the use of other products, while similar, may affect the outcome of the finished dish. Please do not reprint this recipe for distribution without my permission. To feature this recipe on your website, please link to this post as the original source.
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