Herb Chicken Cutlets with Fusilli & Zucchini Marinara

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.

 

Fusilli Marinara

I cooked a box of fusilli in salted water and heated Wildtree's Traditional Pasta Sauce in another pan.

 

Zucchini

1 zucchini cut into large bite size pieces

1/2 onion sliced into rings

2 or 3 small tomatoes cut into bite size pieces

 

Heat saute pan over medium heat with a drizzle of garlic, natural and butter grapeseed oil. Add veggies and a dash of herbed salt and cook until tender. Serve fusilli and marinara in a bowl with chicken and veggies. I also made a salad with cucumbers, craisins and avocado.