Chicken Cutlets with Guacamole Tomato Topping

 Chicken Cutlets with Guacamole Tomato Topping

By Sharon Feldman

Serves: 2


  • 2 boneless, skinless chicken breasts
  • 3 cloves garlic, minced
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon Italian seasoning
  • ½ cup of cherry tomatoes, halved
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper


Pre-packaged guacamole

½ pint cherry tomatoes

2-4 slices of mozzarella


Combine chicken, balsamic vinegar, garlic and Italian seasonings in a large bowl. Stir the mixture until the chicken is well coated. Cover the mixture and refrigerate for 30 minutes up to 24 hours.

Heat a large skillet over medium high heat. Cook the chicken for 10 minutes or until cooked through.

When the chicken is cooking and almost done, slice the tomatoes. In a small bowl, add the guacamole and add the tomatoes. Mix to incorporate.

When the chicken is cooked, plate the chicken and top with mozzarella slices and then add the guacamole mixture.

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