2-4 boneless, skinless chicken breasts

salt and ground black pepper to taste

½ -1 tsp garlic powder

1-2 diced/chopped shallots

½ lb chopped mushrooms

1 Tbsp chopped chives (fresh/dried)

½ – ¾ cup shredded cheddar cheese


1. Pre heat oven to 425°.

2. To make chicken cutlets, cut chicken horizontally across the center/ from top to bottom, but do not cut all the way through.  Open it like a book.

3.  Place opened chicken in a Ziploc® Brand Bag and pound to ¼-inch thickness using meat mallet or skillet.

4.  Remove chicken from bag and cut into long chicken strips.

5.  Lay strips on greased baking sheet or on cooling rack on baking sheet.

6.  Sprinkle salt, pepper, garlic powder, shallots, mushrooms, chives and cheddar cheese on top of each strip of chicken, covering all over.

7.  Bake in oven for 10-15 minutes.  Serves 4-6.


Original Ingredient: Replace With:
chicken boneless skinless chicken tenderloins, steak, pork, or extra firm tofu
garlic powder 2-3 cloves grated/chopped garlic or ½ – 1 tsp minced garlic
shallots ¼ onion
chives green onion, onion, or leek
cheddar cheese soy-based cheese or any type of shredded cheese


– To maintain freshness, wash chives immediately when you bring them home from the store.  Dry off and store wrapped up in paper towels in a Ziploc ®Brand Bag in refrigerator.

– Clean mushrooms by wiping with a damp paper towel.  Don’t rinse under water.

–  Simply grate garlic with a zester/grater to make garlic paste.

–  For an alternate way to make garlic paste, peel and finely chop garlic.  Add a pinch or two of salt on top of garlic and rub garlic repeatedly with sides of knife.

–  Rub fingers on stainless steel underneath water to remove garlic smell from hands.

–  Mashing/cracking garlic first allows for easier peeling.

–  Place dried herbs in mortar and pestle and gently crush to draw out flavor.  If you do not own a mortar and pestle, gently rub herbs with both hands.