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1/2 cup shredded Sargento Mexican Cheese
oregano, garlic powder, salt
2 chicken thin chicken cutlets
2 tablespoons olive oil
1/4 cup Ragu Traditional Sauce
1/4 cup shredded Sargento Pizza Cheese
How To Prepare:
Spread mexican cheese on plate (not plastic or paper plate) so the entire plate is covered and micro for 2 minutes or until cheese bubbles a little and gets hard. Let cool.
Beat egg in bowl.
Scrape cheese off plate with knife, fork, spatula, whichever works best and grind the cheese so it looks like bread crumbs. You can grind by hand or use a processor. Add garlic powder, oregano and salt to taste.
Heat oil in small fry pan.
Dip the chicken in the egg and dredge thru cheese crumbs. Fry each cutlet till slightly brown on each side or until done.
Lay cooked chicken on plate and spread sauce and then pizza cheese on top. Micro till cheese melts.
Number of Servings:
Carbs per serving - include all nutritional information if known: