Receipe for Stuffed Chocken Cutlets ?

Buy them relatively thin, or pound them out so they are even...

Coat lightly with olive oil, salt, pepper and garlic powder. Coat in UNFLAVORED plain bread crumbs. Preferably fresh, you can get them in most Italian Deli's, or in a bakery. It doesn't quite have the same effect when you use the 4C plain breadcrumbs, but it still works.

Take a thin slice of mozzerella cheese (if it's the fresh kind, make sure it's very well drained), take one sweet roasted pepper (I love B&G Roasted Peppers for this), roll the cutlet up and secure with toothpicks.

Bake at 350 until golden...

Very yummy, and VERY easy.

That sounds delicious....I wrote that one down!

Thanks girls!

CHICKEN BREASTS STUFFED WITH GOAT CHEESE AND BASIL

Chicken
4 boneless chicken breast halves, skinned
1/2 cup fresh goat cheese (such as Montrachet) (about 4 ounces)
2 green onions, thinly sliced
3 basil leaves, shredded or 1 teaspoon dried, crumbled
Salt and freshly ground pepper
1 egg, beaten to blend
1/2 cup dry breadcrumbs
2 tablespoons (1/4 stick) unsalted butter melted


Mushroom-Wine Sauce
1/4 cup (1/2 stick) unsalted butter
1/2 pound mushrooms, sliced
1/4 cup dry white wine
2/3 cup chicken stock or canned low-salt broth
4 tablespoons chilled unsalted butter (1/2 stick), cut into 4 pieces
Salt and pepper

For chicken: Preheat oven to 350°F. Pound chicken between sheets of waxed paper to thickness of 1/4 inch using meat mallet. Pat chicken dry.
Combine cheese, green onions and basil in small bowl. Season with salt and pepper. Spread cheese mixture lengthwise over half of each chicken piece. Tuck short ends in. Roll chicken up, starting at one long side, into tight cylinders. Tie ends with string to secure. Dip chicken in egg, allowing excess to drip into bowl. Roll in breadcrumbs, shaking off excess. (Can be prepared 4 hours ahead. Refrigerate.)

Place chicken in 8-inch square baking dish. Pour 2 tablespoons melted butter over. Bake until cooked through, about 20 minutes.

For sauce: Meanwhile, melt 1/4 cup butter in heavy large skillet over medium heat. Add mushrooms and sauté until tender, about 8 minutes. Add wine and boil 3 minutes. Add stock and boil until liquid is reduced by half, about 6 minutes. Remove from heat and swirl in 4 tablespoons cold butter 1 piece at a time. Season sauce with salt and freshly ground pepper.
Remove string from chicken. Cut rolls crosswise into 1/2-inch-thick rounds. Fan on plates. Serve immediately, passing sauce separately.

If you do a search, I posted a recipe last week for chicken cutlets with pesto that I'd highly recommend!!

In a nutshell, you pound chicken cutlets thin, spread pesto on one side, roll, bread and bake. DH is already asking that I make it again!! I have a feeling it's going to be one of our standard weekly meals.

You can use any leftover pesto to serve over pasta as a side dish.

Good luck with dinner!!