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    You are in: Home / Recipes / Chicken Cutlets With Bacon, Rosemary and Lemon Recipe
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    Chicken Cutlets With Bacon, Rosemary and Lemon

    Average Rating:

     10 Total Reviews

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    • on January 31, 2011

      Truly a delicious meal! I loved it, my DSs loved it, there was no talking at dinner at we ate this up! There was also NO leftovers for my lunch! Next time, I will make more. This was quick enough for a weeknight and yummy enough for company. Thanks for a great recipe.

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    • on April 14, 2008

      This is definitely a 5 star. It was on the spicy side, I might have added a bit more red pepper flakes and black pepper than called for, but we all liked it that way. I used thick sliced bacon and I chopped the garlic instead of sliced. This dish was even better the next day!

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    • on February 11, 2008

      Make sure to have some good bread or pasta to soak up the yummy sauce. This dish is absolutely delicious and pretty easy to make as a bonus.

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    • on April 12, 2012

      OMG, my husband ate so much I think he just exploded. *cleanup on Aisle 3*

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    • on December 23, 2011

      Not just ordinary chicken, but really quick an easy. The chicken was moist, loved the spice, and bacon makes everything better. Delicious!

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    • on December 15, 2011

      W O W, I would have never, in a million years, thought to combine bacon with rosemary & lemon. YUM! This is AMAZING and company worthy! I followed the recipe to a T, except I only added 1 teaspoon of the red pepper flakes. Now, my family and I like heat but 2 teaspoons would have been way too much for everyone but my husband. So my advice, play with the amount and add 1 teaspoon /- and and add more slowly cuz you can always add more. If you want a thicker sauce, add a touch of the coating flour to the sauce while it is simmering. *Cooking time will vary depending on the thickness of the chicken breast. The sauce is a gorgeous dark brown. I served over mini bow tie pasta. So GOOD! Thanks a bunch Looney!

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    • on January 15, 2011

      No leftovers here! I omitted the garlic and red pepper flakes- as I dislike both - and it was amazing. I agree with Laurel that some good pasta or crusty bread would be great with this. It will definately go on our regular chicken rotation. Thanks for posting!!

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    • on January 11, 2010

      I made this for dinner last night and everyone love it! It was fast and easy but had that Wow factor that I like to have on a Sunday night! Thanks for sharing!

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    • on July 21, 2009

      Yum Yum Yum! Everyone devoured these flavorful chicken breasts. Thanks for posting!

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    • on February 02, 2008

      Delicious!!! I made this for Rosemary, Herb of the Month for January 2008. This was a great combination of flavors, with some heat from the red pepper flakes ~ In error I used a 14 ounce can of chicken broth instead of 1 cup broth as called for in the recipe! When I realized my mistake, I added 2 additional tablespoons of lemon juice and 2 teaspoons corn starch to thicken the sauce. I will definately make this recipe again ~

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    Chicken Cutlets With Bacon, Rosemary and Lemon. Recipe by 2Bleu

    Chicken Cutlets With Bacon, Rosemary and Lemon

    By 2Bleu
    View All Main Dish Recipes

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    Nutritional Facts for Chicken Cutlets With Bacon, Rosemary and Lemon

    Serving Size: 1 (211 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 253.2
     
    Calories from Fat 99
    39%
    Total Fat 11.0 g
    17%
    Saturated Fat 4.1 g
    20%
    Cholesterol 89.9 mg
    29%
    Sodium 239.6 mg
    9%
    Total Carbohydrate 8.8 g
    2%
    Dietary Fiber 0.5 g
    2%
    Sugars 0.4 g
    1%
    Protein 28.5 g
    57%
    Detailed Nutrition Values About Nutrition Info

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