Spicy Cayenne Chicken

Today I have a rare meat dish for you, which means its gotta be both simple and tasty. I knew I was making Mashed Cauliflower for a side dish but clearly I needed a main dish for this dinner (at least for the boy in the house). So, what better to have on the side than a spicy chicken dish with a bit of melted cheese and fresh popped cherry tomatoes. If you prefer not to eat chicken, toss in 1-2 cups of fresh or sauteed kale and grape tomatoes for a great main dish.

Spicy Cayenne Chicken

Recipe per 4 chicken breast cutlets

Served with Mashed Cauliflower

• Skinless, boneless chicken breast cutlets
• 1 tsp cumin 
• 1 tsp cayenne pepper 
• 1/2 small yellow onion, diced
• 2 tbsp olive oil
• 1 cup grape tomatoes, halved
• 1/4 cup shredded cheddar cheese (or a mexican shredded cheese blend)

1. Preheat oven to 375 degrees F.
2. Mix cumin and cayenne pepper in a small bowl.
3. If you didn't buy thin chicken breast cutlets, you will want to pound your chicken breasts to make them thin. Place them in between two pieces of siran wrap, on a hard surface, and pound them until they are thin.
4. Place pounded chicken breasts in a bowl. Coat with olive oil and spices. Mix with your hands to thoroughly coat them.
5. Place chicken breasts in a glass baking dish. I used a 9x9 pyrex dish. Cook for 10 minutes.
6. Remove the chicken breasts from the oven and add the tomatoes and onions. Sprinkle them over the chicken breasts. Cook for 5 minutes.
7. Remove the chicken one more time and sprinkle the cheese over top. Cook chicken for another 3 minutes.