INGREDIENTS
6 Points
- ¾ cup vodka sauce, I used 365 jarred vodka sauce
- olive oil spray
- 2 8-ounce boneless chicken breasts, halved lengthwise to make 4 (16 oz total)
- 1 teaspoon kosher salt
- 1 large egg
- 1 cup seasoned breadcrumbs, I like 4C
- 4 slices fresh mozzarella cheese, 4 ounces total
- 1/2 cup sliced hot jarred cherry peppers
INSTRUCTIONS
- Heat the vodka sauce and add a little water to thin if it’s too thick.
- Pound the thicker end of the chicken lightly to make thinner. Season with salt and pepper.
- Place in the egg, then into the breadcrumbs and pat well with the back of a fork.
- Shake and transfer to the air fryer basket or oven. Repeat with remaining cutlets.
Air Fryer Method:
- Spray both sides of the chicken with oil then air fryer 400F 7 to 8 minutes, turning halfway, in batches as needed.
- Spoon the vodka sauce over the cutlets then top with half of the cherry peppers.
- Top each cutlet with 1 ounce mozzarella, then sprinkle with remaining spicy cherry peppers. Air fry 300F until the cheese melts and the chicken is cooked through, about 1 to 2 minutes. Serve hot.
Oven Method:
- Place foil on a sheet pan. Preheat oven to 450F.
- Bake 20 to 25 minutes, until golden and cooked through in the center. No need to turn.
- Spoon the vodka sauce over the cutlets then top with half of the cherry peppers.
- Top each cutlet with 1 ounce mozzarella, then sprinkle with remaining spicy cherry peppers.
- Bake until the cheese melts and the chicken is cooked through, about 5 minutes. Serve hot.
Serving: 1cutlet with sauce, Calories: 386kcal, Carbohydrates: 25.5g, Protein: 39g, Fat: 14g, Saturated Fat: 6g, Cholesterol: 154mg, Sodium: 1456.5mg, Fiber: 3g, Sugar: 4g
