Ingredients:2 pkgs Thin Sliced Chicken Cutlets
1-2 cup bread crumbs
1/2 cup parmesan cheese
3/4 cup fresh basil pesto (we got this at an organic farm)
8 oz Fresh mozzerella cheese
Salt, Pepper and Italian seasoning
Toothpicks (I bought the 4" ones)
1. Heat oven to 350 degrees. Spray baking sheet.
2. Rinse cutlets and season with salt and pepper. Spread layer of basil pesto onto chicken cutlets and place a thin slice or two of mozzarella cheese on top. Roll chicken up and hold in place with toothpicks.
3. Scramble two eggs in a small bowl. In another small bowl place bread crumbs and parmesan cheese together. Dip chicken in egg - cover completely - then dip in bread crumb mixture.
4. Place on baking sheet and put in oven. Cook for 45 minutes until golden brown. You can put the oven on Broil the last few minutes. After the chicken is out of the oven, sprinkle with Italian seasoning. Enjoy!
**Remember to remove toothpicks before eating!**
To cook the corn: Leave in husk and bake in oven for 45 minutes on 350 degrees as well. The husk will peel right off - we poured some melted butter on and added salt. It came out perfect!