Best Tomato And Garlic Stuffed Chicken Cutlets Recipes

Chicken Cutlet Parmesan With Tomato Sauce image

Provided by MrsJ492

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

3/4 cup seasoned bread crumbs
1/4 cup parmesan cheese, grated
1 egg, beaten
4 chicken breast halves, pounded to 1/4 inch thickness (boneless and skinless)
2 tablespoons olive oil
4 slices mozzarella cheese (or enough to cover the casserole)
2 tablespoons olive oil
1 medium onion, chopped
1 garlic clove, crushed
28 ounces Italian-style stewed tomatoes, drained
2 tablespoons tomato paste
1 bay leaf
1/2 teaspoon sugar
1/4 teaspoon dried oregano

Steps:

Prepare the sauce first.
Heat oil over medium heat in a medium-sized saucepan.
Add onion and garlic to the saucepan and cook about 3 minutes, until soft.
Add tomatoes, tomato paste, bay leaf, sugar, and oregano and simmer until sauce reduces by half.
While the sauce is reducing, prepare the chicken breasts.
Preheat oven to 350 degrees.
Combine bread crumbs and Parmesan cheese in a plate.
Place egg in shallow bowl.
Dip chicken breasts in egg and then dredge in bread crumb mixture to coat.
Heat oil over medium heat in a large frying pan,
Add coated chicken breasts.
Cook until lightly browned, about 5 minutes per side.
Arrange chicken breasts in a single layer in an oven proof baking dish.
Pour tomato sauce over chicken.
Top with mozzarella cheese.
Bake until cheese is melted and bubbly, approximately 15 minutes.

Sun-Dried Tomato & Veggie Stuffed Chicken Cutlets image

Provided by Lori Ann

Categories Chicken

Time 1h15m

Number Of Ingredients 8

6 chicken cutlets
2 zucchini, shredded
1 Tbsp onion powder
1/2 tsp garlic powder
1 small onion, sliced thin
sun-dried tomato spread (I use California Sun-Dry brand)
seasoned salt
pepper

Steps:

1. Shred zucchini. Add olive oil, zucchini, onion powder and garlic powder to skillet and saute until cooked. Set aside and let cool.
2. Place sliced onion in a small skillet and cook on low until carmelized. Set aside and let cool.
3. Place chicken cutlets on baking pan and season both sides with seasoned salt and pepper. Spread each cutlet (one side only) with sun-dried tomato spread. I use a little over a teaspoon on each cutlet.
4. Place a layer of the cooked zuchinni on each cutlet.
5. Sprinkle each cutlet with the carmelized onion.
6. Fold each cutlet in half and skewer with a toothpick. Sprinkle top with a little onion powder and paprika (optional) for color.
7. Roast at 375 degrees for about 30-35 minutes.

Tomato-and-Garlic-Stuffed Chicken Cutlets image

Provided by Shelley Wiseman

Yield Makes 4 servings

Number Of Ingredients 6

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.