Considering the ease of preparation, this recipe is good. I bought thin cutlets on sale to avoid having to pound them. I also dipped in egg and breadcrumb ahead of time, then put crumbled tomato basil feta on one side, folded in half and secured with toothpick when I was ready to bake. I put a little butter and garlic powder on top and baked for 25 minutes. I would watch the baking time. With thin cutlets, 30 minutes could leave you with dried out chicken. My husband loved this, and said it was good enough for company. Considering the fact that the chicken is low fat and the feta is 80 calories an ounce, this only tastes fattening. I will make it again.
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