Chicken Cutlets with Blueberry Glaze and Fontina Cheese
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)
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.
Adapted by Sharon from Weight Watchers recipe