Stuffed Chicken Cutlets Oamc Recipes

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.

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.

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.

Steps:

• Cut Monterey Jack cheese into 6 equal pieces measuring about 1/4 x 4 inches.
• Cut a horizontal slit into side of each chicken breast, being careful not to cut all the way through the meat.
• Place one pice of cheese inside each chicken breast, secure with 2 or 3 wooden toothpicks.
• In a shallow pan, mix together eggs, salsa and salt.
• In separate pan, combine panko breadcrumbs, chili powder, cumin, garlic salt, and oregano.
• Dip each chicken breast into the egg mixture to coat, then into the breadcrumb mixture.
• Place coated breasts in a shallow baking dish and freeze for 1 hour, then carefully wrap eac chicken breast in plastic wrap and place into freezer bag. Freeze until ready to use.
• Serving Day:.
• Unwrap chicken breasts.
• Place 1/4 c butter in a 9 x 13" baking dish and put into oven while it's preheating to 375 degrees.
• When butter is melted, remove pan from oven and plce chicken in dish, turning to coat with butter.
• Bake uncovered about 35-40 minutes, or just unitl done.
• Serve immediately with garnishes of avocado, tomatoes, sour cream or whatever you like!

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.