CRANBERRY & MUSHROOM STUFFED CHICKEN CUTLETS

Cranberry & Mushroom Stuffed Chicken Cutlets image

Provided by Daily Inspiration S

Categories Chicken

Time 50m

Number Of Ingredients 12

6 oz small white mushrooms, sliced
1/2 c onion, chopped
2 Tbsp extra-virgin olive oil, divided
1/8 & 1/4 tsp salt, divided
1/2 tsp ground black pepper
3/4 c fresh breadcrumbs
1/2 c dried cranberries, chopped
2 chicken breasts, halved to make 4 cutlets
3/4 tsp poultry seasoning
1 c chicken broth
2 Tbsp all-purpose flour
1 Tbsp butter

Steps:

1. Finely chop mushrooms and onions in a food processor. Heat 1 tbsp. oil in a large skillet over medium-high heat. Add the mushrooms and onion, 1/8 tsp. salt and 1/4 tsp. pepper. Cook, stirring until liquid is mostly evaporated - approx 4 min. Scrape into a bowl and stir in breadcrumbs and cranberries.
2. Cover the cutlets in plastic wrap and pound with the smooth side of a meat mallet to about 1/4 inch thickness. Sprinkle one side with poultry seasoning, remaining salt and pepper. Turn the cutlets over and spread approx. 1/4 - 1/2 cup of the mushroom mixture over each. Roll up, starting with the short side. Tie rolls with kitchen twine.
3. Heat remaining oil in a clean skillet over medium-high heat. Add rolls, seam side down, and cook 2 minutes. Carefully turn. Whisk broth and flour together and add to the pan. Reduce heat, cover and simmer until chicken reaches 165 degrees - 10 - 12 minutes.
4. Remove the rolls from the pan and strain the gravy through a fine-mesh sieve, if desired. Stir in butter until melted. Slice the rolls, if desired, and serve with gravy.