WRITTEN ON September 24th, 2009 BY Meredith AND STORED IN Cheese, Chicken, Dinner

It’s been a whirlwind around here lately. The lazy days of summer have officially flown the coop. Which is why I love this dinner. It’s a weeknight fave around East 73rd Street, and for good reason. It’s healthy, easy and tastes, well, quite good, if I do say so myself. Make sure you get chicken cutlets, not just regular chicken breast, because it’s the thinness of the cutlets that makes this such a cinch to prepare. I like to serve the salad on top of the chicken, for color and in lieu of a sauce. I quartered up some baby red potatoes and tossed them with some olive oil, thyme, salt and pepper, and roasted them in a 400 oven (you can pop the chicken right in on the rack below them) for about 30 minutes and voila! Dinner in a half hour, just in time to watch the Biggest Loser (does anyone else sit in front of the TV eating while watching that show? The irony of it never fails to amaze me. Especially when I go in for that second scoop of ice cream, just as they’re all having their weigh in). Here’s to a busy fall! I’m waiting for the weather to cool off a bit before I delve into apples and pumpkins, so make sure to check back for more ideas!

Chicken Cutlets

Chicken Cutlets

Chicken Cutlets with Roasted Peppers and Melted Mozz

(serves 2)
¾ lb chicken cutlets (should be about 4-5 pieces)
1 red bell pepper, halved and seeded
5 thin slices fresh mozzarella cheese
4 sprigs of thyme
3 handfuls baby arugula
Juice of ½ lemon
Olive oil
Salt and pepper
Turn on broiler. Place the pepper halves on a tin foil covered baking sheet and place under broiler until skins are blackened, about 5 minutes. Remove from broiler, wrap tin foil tightly around peppers. Allow to steam/cool about 5 minutes. Turn oven to 400, and reserve the baking sheet. While you’re waiting for the peppers to cool, pick the thyme from the stems and finely chop. Season each chicken cutlet with a sprinkle of thyme, salt and pepper. Heat a large sauté pan over medium high heat, drizzle a bit of olive oil (or you could spray with cooking spray). Place the cutlets in the hot pan, 2 at a time, and sear quickly, about 30 seconds per side (remember they are thin, and you’re going to finish them in the oven, so this is really just to get some color on them). Remove cutlets to the baking sheet, line in a single layer. Peel skins from the roasted peppers. Cut into strips, enough for 1 or 2 strips per cutlet. Place strips of peppers on top of each cutlet, top with a slice of mozzarella. Bake in oven about 5-7 minutes until cheese is melted and bubbly. Just before serving, toss arugula with lemon juice, a few good glugs of olive oil, and salt and pepper. Top cutlets with salad

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