I whipped this up last night after we got back from the beach where we were enjoying some great waves as Hurricane Bill approaches.
Herb Chicken Cutlets
4 boneless skinless breasts
1 cup panko bread crumbs
1 Tbsp Hearty Spaghetti Blend
dash of salt
Heat large skillet over medium heat with a drizzle of garlic, natural and butter grapeseed oils. Mix bread crumbs, spaghetti blend and salt in bowl. Coat chicken in bread crumb mixture and place into heated skillet. Cook chicken until done, if bread crumbs start to brown too much - you can always finish off in the oven.
I cooked a box of fusilli in salted water and heated Wildtree's Traditional Pasta Sauce in another pan.
1 zucchini cut into large bite size pieces
1/2 onion sliced into rings
2 or 3 small tomatoes cut into bite size pieces