NOTE: You can actually pop the chicken breasts under the broiler for a minute or so to allow the cheese to melt, however, if you use the thinly shredded variety, it melts pretty quickly atop the hot onions and you'll eradicate the possibility of allowing the chicken cutlets to dry out in the process.
I love easy weeknight meals, particularly after a long day spent cooking in the kitchen, and these cutlets not only fit the "easy" bill, but are chock full of deliciousness that will have your family asking for more! When making this dish, I've found it is more economical to utilize boneless, skinless chicken breasts and trim them into cutlets, however, if time is a factor, prepackaged cutlets can indeed be used.
The end result will give you the most taste-fully delicious, fork-tender chicken that you will can imagine. Served over rice or quinoa, the single pan presentation makes serving guests a snap!
The thing I enjoy most about this flavorful dish is the fact that you can taste its rustic Old World charm in every bite; a characteristic I pin squarely on the use of the oil-cured olives. Every forkful brings back a host of delectable memories I enjoyed at my family's dinner table as a young boy.
1 lb skinless & boneless chicken thighs
8 oz fresh peas
8 oz mushrooms, sliced
1/2 medium sweet onion, sliced
3 cloves garlic, minced
1/4 cup fresh Italian parsley, chopped
1/4 tsp garlic powder
1/4 tsp marjoram
2 tbsp Olive Oil
24 oz of your favorite Vodka Sauce, store bought or home-made
1/4 cup Parmesan cheese, grated
Sea Salt, to taste
Black Pepper, to taste
As chicken slightly browns on the outside, but remains slightly pink on the inside, add the mushrooms and fresh peas (below left). Immediately cover with Vodka sauce and stir (below right).
Cover pot and place in preheated oven (350 degrees). Set timer for one hour. When removed from oven, it will be bubbly and delicious. Plate over Basmati or your favorite rice and sprinkle with Parmesan cheese.