Cheese Filled Chicken Cutlets Recipes

STUFFED CHICKEN CUTLETS

Steps:

• In a medium bowl, combine feta, peppers, olives, scallions, and oregano. Line a small baking sheet with parchment paper; set aside.
• Place cutlets on a flat surface, smooth side down. Spoon 2 tablespoons of feta mixture in center of each cutlet; fold up short sides over cheese, then long sides, making a packet. On baking sheet, arrange stuffed cutlets, seam side down (they should not touch); freeze until firm, about 1 hour. Wrap each in plastic; place in a resealable freezer bag; label, and date. Freeze up to 2 months.
• To bake: Preheat oven to 400 degrees. Line 2 large baking sheets with parchment. Unwrap frozen cutlets, and arrange, seam side down, on baking sheets; season with salt and pepper. Bake until chicken is opaque throughout, about 30 minutes. Serve 2 cutlets per person, topped, if desired, with tomato sauce. To bake without freezing: Decrease baking time by about 10 minutes.

BROCCOLI CHEESE STUFFED CHICKEN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Pound chicken cutlets to 1/4-inch thickness between two pieces of plastic wrap. Sprinkle both sides of cutlets with salt and pepper. Set aside.
• Mash cheese wedges with a fork in a small bowl and stir to a creamy consistency. Add broccoli and shredded Cheddar cheese and stir to combine.
• Spread broccoli filling evenly over the middle of each cutlet. Start from one end, roll cutlets up and secure edges with toothpicks.
• Combine flour and paprika in a shallow bowl. Dredge chicken rolls in the mixture.
• Heat olive oil in a oven-safe skillet over medium-high heat. Place chicken rolls into skillet and cook until browned, 2 to 3 minutes. Turn over and brown the other side for an additional 2 to 3 minutes.
• Place skillet into the preheated oven and bake until chicken is no longer pink in the center and juices run clear, 14 to 16 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove toothpicks and serve.

CHEESE STUFFED CHICKEN CUTLETS

Steps:

• 1. Mix together 2 T flour and salt in a pie tin or on a paper plate.
• 2. Lightly coat the cutlets with the flour mixture, shaking off excess.
• 3. In a 12" skillet, melt 3 T. butter over medium heat and then place coated cutlets in the pan. (I normally use a stainless steel skillet, not a no-stick pan, so there are plenty of brown bits left for incorporating into the sauce.) Be careful not to overcrowd the cutlets in the pan. You can always add a bit more butter if needed to do a second batch of cutlets.
• 4. Cook cutlets until lightly browned on both sides. Remove from skillet onto large, flat working surface.
• 5. Arrange cheese on top of half the cutlets, and then place the other half of the cutlets on top of the cheese, making a sandwich of sorts. Set aside.
• 6. In the drippings remaining in the skillet, melt the remaining 2 T butter over medium heat. Add the mushrooms and cook until a medium brown, stirring occasionally.
• 7. To the mushroom mixture, stir in pepper and 1 T flour until blended well. Gradually stir in water, milk, wine and bouillon.
• 8. Heat to boiling, stirring to loosen the brown bits from the bottom of the skillet. Make sure the bouillon cube dissolves completely,
• 9. Return the cutlet "sandwiches" to the pan and return the sauce to a boil. Then reduce heat to low; cover and simmer 5 minutes.
• 10. Place cutlets and sauce on large platter; garnish with parsley sprigs. (I only do that if I'm cooking for company. Usually, I just place the appropriate amount of cutlets in plates for me and my hubby, and leave off the parsley.)

CHICKEN CUTLET WITH CHEESE

Steps:

• Using mallet, pound breasts between plastic wrap to about 1/4 inch.
• Place flour on plate and whisk eggs lightly in shallow bowl.
• Mix breadcrumbs and cheese in seperate bowl.
• Sprinkle cutlets on each side with salt and pepper.
• Dip cutlets in flour to cover lighlty, then into eggs and then into breadcrumb mixture, pressing firmly to insure coverage.
• Place cutlets on a plate and refrigerate for 30 minute.
• Melt 2 tbsp butter add 1tbsp oil to each of two nonstick frypans over medium heat.
• Add 2 cutlets to each pan and cook until golden brown on bottom, about 4 minutes.
• Turn cutlets over, add 1 tbsp butter with 1/2 tbsp oil around cutlets in each pan. Cook another 4 min or until done and golden brown.
• Transfer cutlets to plate lined with paper towel to absorb excess oil and butter.

CRISP STUFFED CHICKEN CUTLETS

Steps:

• Season chicken lightly with salt and pepper. In a bowl, whisk together the egg whites, cornstarch, parsley and garlic until lumps dissolve and mixture is slightly foamy. Set aside.
• Brush one side of each chicken cutlet with mustard. Divide cheese and ham among 3 cutlets and place on mustard side. Top each with 1 tablespoon sauerkraut and 1/8 teaspoon caraway seeds. Arrange remaining 3 cutlets mustard-side down on top of sauerkraut to sandwich the ham and cheese. Press to seal.
• Dip stuffed cutlets in egg white mixture and dredge in bread crumbs. (You can do this several hours ahead and refrigerate until needed).
• Heat oil in a large skillet over medium-high heat. Carefully place cutlets in hot pan and fry until dark brown and cooked through, 2 to 3 minutes a side. Transfer to a paper towel-lined plate to drain; serve hot, with additional sauerkraut on the side.

CHEESE FILLED CHICKEN CUTLETS

Steps:

• Cut each breast half into 2 cutlets. Pound each to 1/8 inch thick.
• Mix salt with 3 tbsp flour and coat chicken with this mixture.
• In skillet, melt 3 tbsp butter, add cutlets a few at a time and saute until lightly browned on both sides, adding more butter if necessary.
• Remove cutlets from the skillet.
• Arrange cheese slices on 6 cutlets; top with remaining cutlets and skewer layers together with toothpicks. Set aside.
• In the drippings, melt 2 tbsp more butter. Add mushrooms and cook until tender, stirring occasionally. Stir in pepper and 1 tbsp flour; blend well. Gradually stir in water, milk, wine, and bouillon. Heat to boiling, stirring to loosen brown bits from bottom of skillet.
• Return cutlets to skillet; heat to boiling. Reduce heat to low; cover and simmer for 5 minutes or until cheese is melted and chicken is thoroughly cooked. Carefully remove toothpicks.
• Spoon cutlets and sauce onto a large platter; garnish with parsley sprigs.