10 Perdue chicken cutlets

1 bottle Annie’s Natural’s Organic Papaya Poppy Seed Dressing  (Love, love, love this!!!)

Annie's Naturals Organic Papaya Poppy Seed Dressing

2 Tbsp. Cajun seasoning

30-40 grape or cherry tomatoes

4 Tbsp. olive oil

1 tsp. salt

Drizzle olive oil in two 13 x 9 baking dishes.  Place tomatoes evenly in each and salt.  Roll tomatoes around in oil and salt.

Place chicken cutlets in dish, arranging tomatoes evenly around them.


Sprinkle with Cajun seasoning.

Pour salad dressing evenly over cutlets.


Bake at 350 F for 20-25 minutes.  Mine were still slightly frozen so I let them stay in the oven an extra 10 minutes.

I also sprinkled them with a little colby jack cheese (optional).


Meanwhile, I cooked some quinoa.  I got a deal on Wholesome Kitchen and tried the Savory Dried Fruit and Nut.  I cooked it according to the directions.  Next time, I would add in some heat, like maybe peppers.  It was tasty, but more sweet and less savory than I expected.

Wholesome Kitchen savory-dried-fruit quinoa