Lighter Chicken Cutlets with Spinach, Roasted Red Peppers and Feta (Gluten-Free)


For chicken cutlets:

  • 1-1 1/2 lbs. boneless, skinless chicken breasts
  • Salt
  • Pepper
  • Garlic powder
  • Canola oil

For topping:

  • 1 tsp. olive oil
  • 1/2 medium onion, chopped
  • 3 tsp. garlic, minced
  • 1/2 cup roasted red peppers, roughly chopped
  • 1 (16 oz.) package frozen chopped spinach (thawed and juice squeezed out)
  • Dash of nutmeg
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 cup Feta cheese, crumbled

Pound cutlets until 1/4 inch thick. Sprinkle both sides with a small amount of salt, pepper and garlic powder.

Heat 1 tbsp. oil over medium-low heat. Add chicken in an even layer and cook breasts on each side until brown and cooked through, about 3 minutes per side. Place cooked chicken breasts on a baking sheet and and keep warm in a 200 degree F oven. Continue until all the chicken is cooked, adding more oil as needed.

Meanwhile, prepare the topping. Heat olive oil over medium heat. Add onions, garlic and red peppers and sauté about 1 minute. Add spinach, nutmeg, salt and pepper and cook another minute or until heated through. Remove from heat. Stir in the Feta until combined.

Spread 2 tbsp. of the topping mixture over each chicken breast. Serve immediately.

by The Savvy Kitchen