For this week, I prepared Herb-Roasted Chicken Cutlets (672). The only alterations I made to the recipe were some added oregano and garlic. The steps were pretty simple. just rolling the chicken in the herb mixture, oven baking with butter and chicken stock, and letting the liquid thicken. I used a little corn starch to give the stock a gravy like consistency.
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| Pre-bake |
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| After baking |
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| The remaining chicken stock mixture |
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| Final product |
With a vegetable mixture on the side, this made for a pretty great recipe. Although somewhat simple, it reminded me of some of my parents cooking. I'd definitely recommend it if you're looking for a heavy home-style meal.
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