3D177F26-EEF5-40F6-BFE0-6C8217307219

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

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