. Recipes: STUFFED CHICKEN CUTLETS

STUFFED CHICKEN CUTLETS


STUFFED CHICKEN CUTLETS


INGREDIENTS:

2 cups Feta Cheese (Crumbled)

½ cup Roasted Red Peppers (Rinsed, Patted Dry & Coarsely Chopped)

½ cup Olives (Pitted & Coarsely Chopped)

3 Large Scallions, (Thinly Sliced)

1 tsp. Dried Oregano

2000 gm. Chicken Cutlets

½ tsp. Salt you can increase/decrease as per your taste.

½ tsp. Ground Pepper

2 cup Tomato Sauce, (optional)


PREPARATION:

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 tbsp. 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 reseal able freezer bag; label, and date. Freeze up to 2 months. To bake, Pre-heat an oven to 400ºF. Line two 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. STUFFED CHICKEN CUTLETS is ready to serve.  Serve with Tomato Sauce. To bake without freezing: Decrease baking time by about 10 minutes.

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