Herbed Chicken Cutlets With Roasted Winter Vegetables

Herbed Chicken Cutlets With Roasted Winter Vegetables
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Serves 4| Hands-On Time: | Total Time:

Ingredients

Directions

  1. Heat oven to 425° F. On a large rimmed baking sheet, toss the Brussels sprouts and cauliflower with 2 tablespoons of the oil and ½ teaspoon each salt and pepper. Roast, tossing once, until tender, 20 to 25 minutes.
  2. Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium heat. Season the chicken with the herbes de Provence, ½ teaspoon salt, and ¼ teaspoon pepper. Working in batches, cook until golden brown and cooked through, 2 to 3 minutes per side, adding more oil as necessary. Serve with the vegetables.
By December, 2011

Nutritional Information

  • Per Serving
  • Calories 338
  • Fat 15g
  • Sat Fat 3g
  • Cholesterol 94mg
  • Sodium 610mg
  • Protein 39g
  • Carbohydrate 14g
  • Sugar 4g
  • Fiber 6g
  • Iron 4mg
  • Calcium 91mg
What does this mean? See Nutrition 101 .

Quick Tip

Olives
For a tasty next-day salad, serve the chicken and roasted vegetables over mixed greens, adding goat cheese, olives, and balsamic vinaigrette.

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