Need more recipes for Chicken Cutlets(thin sliced chicken breast)?

I make just plain cutlets, or chicken parmasean. what else can I doNeed more recipes for Chicken Cutlets(thin sliced chicken breast)?
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Chicken Breast Cutlets with Artichokes and Capers





1 cup whole wheat or white flour


1/2 teaspoon salt


1/8 teaspoon white pepper, or to taste


1/8 teaspoon black pepper, or to taste


2 pounds chicken breast tenderloins or strips


2 tablespoons canola oil


2 tablespoons extra-virgin olive oil


2 cups chicken broth


2 tablespoons fresh lemon juice


1 (12 ounce) jar quartered marinated artichoke hearts, with liquid


1/4 cup capers


2 tablespoons butter


1/4 cup chopped flat-leaf parsley





Combine flour, salt, and white and black peppers. Dredge chicken in seasoned flour and shake off excess.


Heat canola oil and olive oil in a large skillet over medium-high heat. Add chicken breasts and cook until golden brown on both sides, and no longer pink on the inside; set aside.


Pour in chicken broth and lemon juice. Bring to a simmer, scraping the bottom of the pan to dissolve the caramelized bits. Add artichoke hearts and capers, return to a simmer, and cook until reduced by half.


Whisk butter into sauce until melted. Place cooked chicken back into pan, and simmer in the sauce for a few minutes to reheat. Serve on a platter sprinkled with chopped fresh parsley.





=====================================Need more recipes for Chicken Cutlets(thin sliced chicken breast)?
Chicken Piccata


Makes 4 servings





Ingredients:


8 thin chicken cutlets


3 tablespoons butter, room temperature


1 1/2 tablespoons all purpose flour


Additional all purpose flour


2 tablespoons olive oil


1/3 cup dry white wine


1/4 cup fresh lemon juice


1/4 cup canned low-salt chicken broth


1/4 cup drained capers


1/4 cup chopped fresh parsley





Preparation:


Sprinkle chicken with salt and pepper. Mix 1 tablespoon butter and 1 1/2 tablespoons flour in small bowl until smooth. Place additional flour in shallow baking dish. Dip chicken into flour to coat; shake off excess.





Heat 1 tablespoon oil in each of 2 heavy large skillets. Add 2 chicken breasts to each skillet and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm.





Bring wine, lemon juice and broth to boil in 1 skillet over medium-high heat. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes. Stir in capers, parsley and remaining 2 tablespoons butter. Season sauce to taste with salt and pepper. Pour sauce over chicken and serve.
Place a slice of your favorite cheese on the cutlet and fill w/ veggies, salami, olives, whatever you want. Roll up and place tooth pick on fold to keep together. Place in eggs then in bread crumbs or seasoned flour. Pan fry til brown and then bake the rest of the way til chicken is done. Yummy. And you can be creative. Enjoy.
Balsamic Lemon Chicken





1/2 cup olive oil


1/4 cup lemon juice


2 Tbsp. balsamic vinegar


1 tsp. lemon zest


1 Tbsp. dry basil


2 cloves garlic, minced


1/2 tsp. salt


1/4 tsp. pepper


4 whole boneless chicken breasts, halved





Mix all ingredients and pour over chicken. Broil in 9x13” pyrex dish for 15 minutes each side. Lest rest 10 minutes, slice in strips.


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Balsamic Chicken %26amp; Mushrooms





½ cup balsamic vinegar


2 Tbsp Dijon mustard


2 Tbsp minced garlic


4 boneless chicken breasts


8 oz sliced fresh mushrooms


2 cups chicken broth


1 tsp. dried thyme





Pound chicken to ¼” thickness. Mix vinegar, mustard, %26amp; garlic. Coat chicken w/ mixture.





In no-stick skillet, sauté chicken in oil over med heat, 3 min each side until done. Remove chicken; keep warm. Sauté mushrooms in same pan for 2 min. Add broth %26amp; thyme; cook until browned. Pour mushroom sauce over chicken. Spoon chicken and mushroom sauce over steamed rice.


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CHINESE CHICKEN WITH ALMONDS





1 lb. boneless, skinless chicken meat


2 Tbsp oil


1 tsp. toasted sesame oil, optional


1 tsp salt


2 Tbsp soy sauce


2 sticks celery, thinly slices


2 oz fresh mushrooms, thinly sliced


4 oz frozen peas


1 cup chicken stock


2 tsp cornstarch


3 oz split, toasted almonds





Cut the meat into paper thin slices and salt. Heat the oils, add chicken and fry for about 5 minutes or until the meat is tender. Add the soy sauce and mix well.





Add celery, mushrooms, and peas, mix well and cook for 1 minute. Add the stock, bring to the boil and simmer for 3-5 minutes.





Mix the cornstarch to a smooth paste with a little cold water, stir into the pan, bring to the boil, stirring all the time until slightly thickened.





Add the almonds and serve over steamed rice.


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California Pizza Kitchen Thai Chicken Pizza


-- The California Pizza Kitchen Cookbook





Spicy peanut sauce


1/2 C. peanut butter


1/2 C. hoisin sauce


1 Tbsp. honey


2 tsp. red wine vinegar


2 tsp. minced ginger


2 Tbsp. roasted sesame oil


2 tsp. soy sauce


1 tsp. Vietnamese chili sauce (or dried chili flakes)


1 Tbsp. oyster sauce


2 Tbsp. water





Thai chicken pieces


1 Tbsp. olive oil


10 oz. boneless/skinless chicken beast, cut into 3/4-inch cubes





For the pizza


make pizza dough, use your own recipe


cornmeal or flour for handling


2 C. shredded mozzarella cheese


4 scallions, slivered diagonally


1/2 C. white bean sprouts


1/4 C. shredded carrots chopped, roasted peanuts


2 Tbsp. chopped fresh cilantro





Combine sauce ingredients in a small pan over med. heat. Bring the sauce to a boil; boil gently for one minute. Divide into 2 portions for use on chicken and pizza; set aside.





To make Thai chicken


Cook the chicken in olive oil over med-high heat, stirring, until just cooked; 5 to 6 minutes do not overcook. Set aside in refrigerator until chilled through. Once chilled, coat the chicken with 1/4c sauce. Set aside in refrigerator.





To make the pizza


Use a large spoon to spread 1/4c sauce evenly over pizza dough within the rim. Cover sauce with 3/4c cheese.


Distribute half the chicken pieces over the cheese followed by half the green onions, bean sprouts, and carrots, respectively. Sprinkle an additional 1/4c cheese over the toppings and top the pizza with 1T chopped peanuts.


Transfer the pizza to oven; bake until crisp and golden and the cheese is bubbly, 9 to 10 min. When cooked through, remove pizza from oven. Sprinkle 1T chopped cilantro over the hot cheesy surface.





Repeat with remaining ingredients for a second pizza.
Slice up the cutlets for chicken fettechini


Dip in hot sauce and top a cheese pizza for an easy dinner


Dip in milk and flour and drop into hot oil for fried chicken.


Chicken Tortilla soup


Add to grilled cheese


Chicken ceazar wraps