Crispy Chicken Cutlets with Whipped Feta, Roasted Tomatoes and Basil Oil

Crispy Chicken Cutlets with Whipped Feta, Roasted Tomatoes and Basil Oil
Ingredients
For the Chicken
4 chicken cutlets (about 1 lb / 450 g)
½ cup (60 g) breadcrumbs
2 tbsp (30 ml) olive oil
1 tsp dried oregano
½ tsp garlic powder
1 tsp salt
½ tsp black pepper
For the Roasted Tomatoes
1 cup (150 g) cherry tomatoes
1 tbsp (15 ml) olive oil
¼ tsp salt
For the Whipped Feta
½ cup (75 g) feta cheese
2 tbsp (30 ml) Greek yogurt
1 tbsp (15 ml) olive oil
1 tsp lemon juice
For the Basil Oil
3 tbsp (45 ml) olive oil
1 handful fresh basil
Garnish
Fresh basil leaves
Directions
Preheat oven to 400°F (200°C).
Season chicken with salt, black pepper, oregano, and garlic powder.
Coat with breadcrumbs and place on a baking sheet. Drizzle with olive oil.
Bake for 18–22 minutes until golden and crispy.
Toss cherry tomatoes with olive oil and salt, then roast for 15–20 minutes until blistered.
In a blender, mix feta, Greek yogurt, olive oil, and lemon juice until smooth.
Blend basil with olive oil until smooth to create basil oil.
Spread whipped feta onto a plate.
Place chicken cutlets on top, add roasted tomatoes, and drizzle with basil oil.
Garnish with fresh basil and serve warm.
Nutritional Info (per serving, serves 4)
Calories: 410
Protein: 34g
Carbohydrates: 16g
Fat: 24g
Fiber: 2g
Sugar: 4g
Sodium: 420mg