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  • Recipes Home > Poultry > Chicken Cutlets with Blueberry Glaze and Fontina Cheese

Chicken Cutlets with Blueberry Glaze and Fontina Cheese

Servings: | Prep Time: | Cook Time:
A sweet and savory chicken dish that will impress family and friends! Who knew blueberry, chicken, and Fontina was such a great combination!
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Ingredients:

2 T. The Olive Tap’s 100% Extra Virgin Olive Oil
1 1/2 lbs. chicken cutlet fillets (skinless)
Salt & Pepper (to taste)
1 C. shredded Fontina Cheese
4 oz. The Olive Tap’s Blueberry Chardonnay Balsamic Glaze
1 t. Dijon mustard
2 t. minced thyme (fresh)
1-2 T. chicken broth (Optional: For thinning Balsamic Glaze)

Directions:

In a small sauce pan, warm the Blueberry Chardonnay Balsamic Glaze on medium-low heat.   Add the Dijon mustard and minced thyme, stirring frequently.  If a slightly thinner glaze is desired, add 1-2 T. of chicken broth.  Cook over medium low heat until heated through.  Turn off heat, cover and set-aside until ready to serve.

Heat your favorite Olive Tap 100% EVOO over medium-high heat.  Season chicken cutlets with salt and pepper.  Add chicken to pan and cook approximately 3 minutes (on each side) until done.  Remove chicken cutlets to serving platter, sprinkle with 3/4 C. of the Fontina Cheese (set aside the remaining 1/4 C.). Drizzle glaze over chicken cutlets and top with remaining cheese.

Serve immediately.

Adapted by Sharon from Weight Watchers recipe

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Extra Virgin Olive Oil

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Shop Olive Oils

Recipe Feedback

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