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After one of my children was born, Avigail T. showed up at my door with a delicious and heart-warming supper. Her cutlets stood out as a true winner. When I called her for the recipe she gave me a great tip: no matter what kind of marinade you put on cutlets, make sure there’s some vinegar in there. It acts as a great tenderizer for really moist results.
1 and 1/2 pounds chicken cutlets, cut into 1- to 2-inch cubes
3 tablespoons Gefen Olive Oil
3 tablespoons Kedem White Wine Vinegar
1/3 cup Gefen BBQ Sauce or other original BBQ sauce (or try Rorie’s low-carb sugar-free BBQ sauce to keep this recipe sugar free)
2 cloves garlic, crushed
1/2 teaspoon dried basil
1/2 teaspoon oregano
1/4 teaspoon paprika
1/4 teaspoon pepper
Place chicken in a baking pan or zip-lock bag.
Prepare the marinade: combine olive oil, vinegar, BBQ sauce, garlic, dried basil, oregano, paprika, and pepper. Pour over cutlets. Toss to coat if the cutlets are in a pan. Shake to coat if they are in a bag. Let marinate for at least 10 minutes or, for best results, overnight.
Preheat oven to 400 degrees Fahrenheit.
Spread chicken cubes in a baking pan. Bake for 12 to 15 minutes, turning halfway through. Serve hot.
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So Good! Rave reviews from my kids and they were delicious and not too unhealthy with homemade bbq sauce!! Keeper 🙂