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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.

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Sprinkle with Cajun seasoning.

Pour salad dressing evenly over cutlets.

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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).

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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