STUFFED CHICKEN CUTLETS
Pop these frozen cheese-filled packets into the oven, and you'll have dinner on the table in no time.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 45m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 384 g, Fat 14 g, Protein 58 g
STUFFED CHICKEN CUTLETS
Steps:
- Preheat oven to 350 degrees F. Prepare stuffing according to directions on package.
- Place 1 heaping Tablespoon of stuffing in center of cutlet. Roll up the cutlet and place in baking dish, seam side down. When all of the cutlets are rolled and in baking dish, spoon remaining stuffing on top of cutlets and in the dish. Mix 1/2 can of water to the gravy, and pour over the chicken and the stuffing.
- Place in oven and cook about 30 minutes or until the chicken is no longer pink.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CRISP STUFFED CHICKEN CUTLETS
The chef Alexandra Raij modeled this recipe on a traditional Spanish dish called flamenquines, in which flattened chicken breasts are stuffed with ham and cheese, then rolled up, coated in egg and bread crumbs and fried. Her recipe mostly follows that lead, but instead of pounding the breasts and rolling them up with the stuffing, she used thin cutlets of chicken and layered the stuffing between two of them, sealing them together with an egg mixture. Fried to a golden hue, the dish is both crunchy and greaseless. The crumbs insulate the delicate meat and help keep it from overcooking.
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, main course
Time 25m
Yield 3 servings
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 1080, UnsaturatedFat 32 grams, Carbohydrate 60 grams, Fat 50 grams, Fiber 5 grams, Protein 91 grams, SaturatedFat 14 grams, Sodium 1208 milligrams, Sugar 5 grams, TransFat 0 grams
TOMATO-AND-GARLIC-STUFFED CHICKEN CUTLETS
Provided by Shelley Wiseman
Categories Chicken Garlic Tomato Kid-Friendly Quick & Easy Gourmet Small Plates
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Stir together garlic, anchovy paste, parsley, 1/2 tablespoon oil, and 1/4 teaspoon pepper.
- Pat chicken dry, then spread with parsley mixture. Fold chicken in half crosswise and insert 2 slices of tomato into each pocket. Season outside of pockets with 1/4 teaspoon salt and 1/4 teaspoon pepper (total), then brush with 1/2 tablespoon oil.
- Heat remaining tablespoon oil in a large nonstick skillet over medium-high heat until hot. Add chicken and brown 2 minutes per side. Reduce heat to low and cover skillet, then cook until chicken is just cooked through, 3 to 5 minutes more. Serve with pan juices.
STUFFED CHICKEN CUTLETS (OAMC)
From FREEZE IT in "Everyday Food". An elegant recipe for supper from the freezer. Use 6 boneless skinless chicken breasts, if desired.
Provided by Pamela
Categories Chicken Breast
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine feta, peppers, scallions, oregano, and basil in a medium bowl.
- Place cutlets on a flat surface, smooth side down. Spoon about 2 tbsp of feta mixture into the center of each cutler and the fold short sides in and then long sides creating a packet. Arrange packets, seam side down on a wax paper lined baking sheet making sure they do not touch each other. Freeze until firm-about an hour. Place into a ziploc bag, label and date. These can be frozen up to 8 weeks.
- To serve: preheat oven to 400°F
- Lightly grease two baking sheets and place frozen cutlets, seam side down. lightly season with salt and pepper and bake for 30-40 minutes or until chicken is cooked through. If desired, top with warmed tomato sauce.
Nutrition Facts : Calories 83, Fat 6.5, SaturatedFat 4.5, Cholesterol 26.8, Sodium 456.7, Carbohydrate 2, Fiber 0.3, Sugar 1.4, Protein 4.5
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