Cheddar Chicken With Creole Dijonnaise
Preheat oven to 425. Season chicken cutlets with salt and pepper, spread with creole dijonnaise and top with shredded cheddar. Bake 12-16 mins.
1
Slice and prep red bell pepper, zucchini or yellow squash, celery, scallions and chop pecans
2
Heat bell peppers, and celery in a skillet with 1.5 Tbsp oil. When peppers are tender then add zucchini.
3
Top with chicken cutlet, chopped pecans and additional creole dijonaise. Yum!
4
What you'll need
1
Cheddar Cheese
1
Scallion
1
Yellow Squash
1.5
Pecans
1.75
Celery
3.5
Red Bell Pepper
2
Chicken Cutlets
1.5
Creole Dijonnaoise With Avocado Mayo
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Pecans
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Scallion
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Yellow Squash
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Celery
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Red Bell Pepper
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Cheddar Cheese
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Creole Dijonnaoise With Avocado Mayo
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Chicken Cutlets
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