I was asked for a follow up to my JF Mom’s Not Lazy, Lazy Chicken, so here it is. They make great bases for a healthy chicken parm. Serves 6.

INGREDIENTS:

2 packs organic chicken breasts, sliced thin
1 tsp JF Spicy Salt
1 tsp garlic powder
1 tsp onion powder
½ tsp oregano
¼ tsp ground coriander
¼ tsp black pepper
1 Tbsp olive oil

PROCESS:

Combine all the ingredients in a large bowl and mix well. Refrigerate for at least one hour, preferably overnight, in a sealed container. In a large regular or cast-iron skillet heat olive oil until shimmering. Place the chicken breasts in the skillet and cook them for approximately 3 minutes on each side. I like to add an extra tiny pinch of JF Spicy Salt to the top of each cutlet and some fresh cracked black pepper. Cook until golden brown and cooked through. Serve these with your favorite side or use them as cutlets for chicken sandwiches, cut up over salads or in a wrap. These keep in the fridge for 2 days.