Best Stuffed Chicken Cutlets Oamc Recipes

BROCCOLI CHEESE STUFFED CHICKEN

Broccoli Cheese Stuffed Chicken image

This cheesy broccoli chicken is the perfect comfort food on a cold day. By buying thin-sliced chicken cutlets, you save yourself the work of slicing them yourself, however feel free to cut regular-sized chicken breasts if you prefer. Slice in half horizontally, then pound thin to about a 1/4-inch thickness. Feel free to change up the flavor of The Laughing Cow® cheese for variety.

Provided by France C

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 35m

Yield 3

Number Of Ingredients 9

Ingredients

3 thin chicken breast cutlets
salt and ground black pepper to taste
3 wedges spreadable garlic and herb cheese (such as The Laughing Cow®), softened
1 cup frozen broccoli florets, thawed and finely chopped
¼ cup shredded sharp Cheddar cheese
8 toothpicks, or as needed
1 ½ tablespoons all-purpose flour
½ teaspoon paprika
1 tablespoon olive oil

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.

Nutrition Facts : Calories 258.3 calories, Carbohydrate 6.5 g, Cholesterol 75.8 mg, Fat 12.4 g, Fiber 1.8 g, Protein 30 g, SaturatedFat 4.8 g, Sodium 444.4 mg, Sugar 1.6 g

MONTEREY JACK STUFFED CHICKEN (OAMC)

Monterey Jack Stuffed Chicken (Oamc) image

Juicy chicken breasts are filled with yummy Monterey Jack cheese and coated in a zesty panko crumb mixture. This recipe makes six chicken breasts, but can easily be doubled if you want to prepare more for OAMC cooking. From the book Don't Panic, Dinner's in the Freezer.

Provided by Rottmom

Categories Chicken Breast

Time 55m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

6 chicken breasts, boneless, skinless, fresh
10 ounces monterey jack pepper cheese (monterey jack cheese with jalapenos, NOT shredded)
4 eggs, beaten or 3/4-1 cup egg substitute
1/4 cup salsa (not chunky) or 1/4 cup taco sauce
1/4 teaspoon salt
2 cups panko breadcrumbs
2 teaspoons chili powder
2 teaspoons ground cumin
1 1/2 teaspoons garlic salt
1/2 teaspoon dried oregano
1/4 cup butter (or less)
sliced avocado
cherry tomatoes
sour cream, and
salsa

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!

Nutrition Facts : Calories 693.2, Fat 40.9, SaturatedFat 19.2, Cholesterol 296.2, Sodium 880.9, Carbohydrate 28, Fiber 2.2, Sugar 3.1, Protein 51.3

CRISP STUFFED CHICKEN CUTLETS

Crisp Stuffed Chicken Cutlets image

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

Ingredients

6 boneless, skinless chicken cutlets (about 1 1/4 pounds total)
Kosher salt
Freshly ground black pepper
2 large egg whites
2 tablespoons cornstarch
1 tablespoon chopped parsley
2 teaspoons minced garlic
Dijon mustard
1 1/2 ounces thinly sliced provolone cheese (1 1/2 slices)
1 1/2 ounces thinly sliced ham (1 1/2 slices)
3 tablespoons sauerkraut, packed, more for serving
3/8 teaspoon caraway seeds
2 cups plain bread crumbs
2 tablespoons extra virgin olive oil, for frying

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

Tomato-and-Garlic-Stuffed Chicken Cutlets image

Provided by Shelley Wiseman

Categories Chicken Garlic Tomato Kid-Friendly Quick & Easy Gourmet Small Plates

Yield Makes 4 servings

Number Of Ingredients 6

Ingredients

1 large garlic clove, minced and mashed
1 tablespoon anchovy paste
1/4 cup finely chopped flat-leaf parsley
2 tablespoons olive oil, divided
4 (1/4-pound) pieces chicken scallopini (cutlets flattened to 1/4 inch thick)
1 large plum tomato, cut crosswise into 8 slices, discarding ends

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.