Yesterday my oldest son informed me he wanted chicken, but something different. I asked him what. He told me he wanted a chicken breast, to use something with a little flavor, and “that white cheese”. This is what I came up with. It was really easy to make and actually quite moist and pretty tasty. It paired perfectly with spaghetti. I preferred the chicken without the red sauce, but you could certainly serve it with.
Chili Parm Chicken Cutlets
- 1 lb thinly sliced chicken breast (I actually used 1.15 lbs)
- 1/2 cup grated parmesan cheese
- 2 tsp chili powder
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp Himalayan sea salt
Note on the chili powder. I added just enough for a little flavor. If you like heat add more.
Preheat oven to 400 f.
In a medium sized bowl combine the parmesan cheese, chili powder, onion powder, garlic powder and sea salt.
Using a tablespoon, stir everything together to be sure it is well mixed. If you can try and press down on the sea salt to break it up into smaller pieces.
Coat each piece of chicken in the mixture and place on an ungreased cookie sheet.
Bake for 20 minutes.
Remove from oven.