5 Perdue chicken breast cutlets

4 oz. organic feta

1/2 c. pico de gallo

1/2 c. vinaigrette salad dressing (I used Greek)

Spray 13 x 9 baking dish

Cut feta into 5 pieces.  Roll in chicken cutlets and place in baking dish.

Spoon pico de gallo over pieces.

Pour dressing over pieces.

Bake 350F for 35-40 minutes.

I served this with an Orzo salad that was a little on the sweet side, so the sweet and salty contrast was good!