Cajun Chicken Cutlet Recipe – Wheat and Gluten Free

30 Minute Meal – Cajun Chicken Cutlets

Cajun Chicken Cutlet Recipe – Wheat and Gluten Free. Need a quick and easy meal for dinner? And one that is simply delish too? Well this Cajun Chicken Meal hit it spot on – only took 30 minutes to prep and bake, and the taste did not disappoint in the least. And of course a dish with cajun seasoning and sriracha sauce – you know it’ll have a bite. Serve it on top a bed of spaghetti squash and with a side of green bean casserole – mmm mmm good. And as the Cajun Cook Justin Wilson used to say “I Gawr-On-Tee” you’ll love it.

“When the taste changes with every bite and the last bite is as good as the first, that’s Cajun” ~ Paul Prudhomme

Cajun Chicken Cutlet Recipe
thank you wheatandglutenfreerecipes for the recipe

Ingredients
3 tbls Mayonnaise
2 tbls Almond meal/flour
1 tbls Cajun seasoning mix (see recipe)
1 tsp Sriracha or hot pepper sauce (optional)
1/2 tsp sea salt
4 boneless, skinless Chicken Breasts, halved

Directions
Preheat the oven to 425. Line a baking sheet with parchment paper or foil.

In a small bowl combine mayonnaise, almond meal/flour, seasoning mix, Sriracha or hot pepper sauce if desired, and salt. Place the chicken breast on the baking sheet and brush the tops evenly with the mayonnaise mixture.

Bake for 20 minutes or until thermometer inserted in the thickest portion registers 165 degrees and the juices run clear. If additional browning is desired, broil for 2 to 3 minutes more.

Serve over spaghetti squash, vegetables on the side, and a nice salad. A delicious meal all made from pan to plate in under 30 minutes. Simply delish and it’s wheat and gluten free too 🙂