Cheese Stuffed Chicken Cutlets Food

STUFFED CHICKEN CUTLETS (OAMC)

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.

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.

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.)

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.

FIVE CHEESE STUFFED CHICKEN BREASTS

Steps:

• Set oven to 400 degrees.
• Grease an 8 x 8-inch square baking dish.
• With a wooden mallet, flatten each chicken breast carefully.
• In a small bowl, mix the ricotta, Parmesan cheese and egg.
• Place 1 slice of Swiss and 1 slice of mozzeralla cheese on each of the flattened chicken breast.
• Place 2 tsp of the ricotta mixture in the center of each breast.
• In a small bowl mix the breadcrumbs with seasoned salt and black pepper (you could add in 2 tablespoons Parmesan cheese to the breadcrumb coating mixture if desired).
• Roll up the breasts tight and close with a toothpick.
• Roll in breadcrumb mixture, and brown in frying pan.
• Remove from the pan, and place in a prepared baking dish.
• Bake for 20 minutes.
• On top of the stove in a saucepan, mix together the cheddar cheese, half and half cream and the chicken broth; stir until the cheese has melted.
• Before serving the breasts, cover each breast with the cheese sauce.

CHICKEN BREASTS STUFFED WITH HAM AND CHEESE

Steps:

• Cut pounded chicken into 8 thin cutlets. Lay out 4 cutlets; top each with 1 slice of ham and 1 slice of cheese, and then top with a second cutlet.
• Coat a large nonstick skillet with cooking spray and saute layered chicken-ham-cheese over medium-high heat, carefully turning once, for 8-10 minutes, until golden and cooked through. Remove to a plate and keep warm.
• Respray pan and saute mushrooms and shallot over medium-high heat, stirring for 3 minutes. Add wine to deglaze pan, stirring to scrape up any brown bits, until it's reduced by half.
• Add chicken broth and tarragon and simmer for 2 minutes. Stir in any chicken juices that have accumulated on plate and add salt and pepper to taste.

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.

BACON AND CHEESE STUFFED CHICKEN

Steps:

• With a sharp knife, cut a pocket into the thickest side of each chicken breast. Stuff each half with 1/4 of the bacon and a piece of cheese. Seal with a toothpick.
• Sprinkle chicken with salt, pepper and paprika.
• Heat oil in large nonstick skillet over medium-high heat. Add chicken and cook 4 minutes per side, until browned.
• Reduce hea t to medium-low; cover and cook 10 minutes until chicken is cooked through.
• Remove from skillet and cover loosely with foil to keep warm.
• Stir cornstarch into chicken broth with a fork until dissolved.
• Add to skillet and bring to a boil, scrapping up browned bits on bottom of skillet. Cook 3 minutes, until sauce is thickened.
• Add chopped parsley.
• To serve, spoon over chicken.

STUFFED CHICKEN WITH CANADIAN BACON

Steps:

• Preheat oven to 350 degrees, line bottom of a glass pan with olive oil and set aside at least 10 – 15 toothpicks near your workstation.
• Mix seasoning ingredients in a shallow pan, with enough room to lay one chicken breast down in it.
• Add as much as you want of each seasoning per your taste, I used a couple of shakes for each ingredient and a little extra of the cheeses.
• Mix all stuffing ingredients together in a bowl.
• Lay one chicken breast in the shallow seasoning dish to coat the outside, and then in the center of the chicken breast add a line of the stuffing mixture.
• Roll and seal by sticking a toothpick on the top of each end to close.
• Once all the chicken breasts are stuffed and in the glass dish, you will have left over stuffing, place the leftover stuffing on top of each chicken breast on the lip of the “seal”.
• Bake in oven for 30 minutes, check to see if done, depending on oven you may need another 15 minute.