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Gallery Stuffed Chicken Cutlets Recipe Summary prep: 35 mins total: 45 mins Servings: 8

Ingredients Ingredient Checklist 8 ounces feta cheese, crumbled (2 cups) 1/2 cup jarred roasted red peppers, rinsed, patted dry, and coarsely chopped 1/2 cup pitted Kalamata olives, coarsely chopped 3 large scallions, thinly sliced (1 cup) 1 teaspoon dried oregano 16 (about 4 pounds total) chicken cutlets Coarse salt and ground pepper 2 cups tomato sauce, (optional)

Gallery Stuffed Chicken Cutlets

Recipe Summary prep: 35 mins total: 45 mins Servings: 8

Stuffed Chicken Cutlets

Stuffed Chicken Cutlets

Stuffed Chicken Cutlets

Recipe Summary prep: 35 mins total: 45 mins Servings: 8

Recipe Summary

prep: 35 mins total: 45 mins

Servings: 8

prep: 35 mins

total: 45 mins

prep:

35 mins

total:

45 mins

Servings: 8

8

Ingredients

Ingredients

  • 8 ounces feta cheese, crumbled (2 cups) 1/2 cup jarred roasted red peppers, rinsed, patted dry, and coarsely chopped 1/2 cup pitted Kalamata olives, coarsely chopped 3 large scallions, thinly sliced (1 cup) 1 teaspoon dried oregano 16 (about 4 pounds total) chicken cutlets Coarse salt and ground pepper 2 cups tomato sauce, (optional)

Directions

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 tablespoons 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 resealable freezer bag; label, and date. Freeze up to 2 months.

To bake: Preheat oven to 400 degrees. Line 2 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. Serve 2 cutlets per person, topped, if desired, with tomato sauce. To bake without freezing: Decrease baking time by about 10 minutes.

Reviews (6)

 Add Rating & Review     11 Ratings   5 star values:        1    4 star values:        2    3 star values:        4    2 star values:        1    1 star values:        3

Reviews (6)

Add Rating & Review     11 Ratings   5 star values:        1    4 star values:        2    3 star values:        4    2 star values:        1    1 star values:        3

Add Rating & Review

11 Ratings 5 star values: 1 4 star values: 2 3 star values: 4 2 star values: 1 1 star values: 3

11 Ratings 5 star values: 1 4 star values: 2 3 star values: 4 2 star values: 1 1 star values: 3

11 Ratings 5 star values: 1 4 star values: 2 3 star values: 4 2 star values: 1 1 star values: 3

  • 5 star values: 1 4 star values: 2 3 star values: 4 2 star values: 1 1 star values: 3

    Martha Stewart Member     Rating: Unrated       09/17/2008   Bienki....I made this with pizza chesse ( moz.) and it turned out great  

Martha Stewart Member     Rating: Unrated       09/17/2008   THINLY POUNDED PORK STEAK WOULD BE GREAT WITH THIS STUFFING  

Martha Stewart Member     Rating: Unrated       09/17/2008   Absolutly delicious!! I made it as is, with the tomato sauce... very good. Be careful, very easy to overcook-- the chicken is pounded so thin, it cooks very quickly. Another tip, I used tooth picks to secure and they stayed together pefectly!  

Martha Stewart Member     Rating: Unrated       09/15/2008   My family doesn't like feta cheese. What other cheese could be used?  

Martha Stewart Member     Rating: Unrated       05/18/2008   The filling for this chicken is delicious! When I made it the first time, I opted not to top it with tomato sauce and the chicken seemed a bit dry. Since then I've always used the tomato sauce and really enjoyed it.  

Martha Stewart Member     Rating: Unrated       05/13/2008   I made these for a friend (delivered them to her frozen to keep in her freezer and bake when desired). She LOVED them! In fact, she asked for another batch!

    Martha Stewart Member

    Rating: Unrated 09/17/2008

Bienki….I made this with pizza chesse ( moz.) and it turned out great

Rating: Unrated

THINLY POUNDED PORK STEAK WOULD BE GREAT WITH THIS STUFFING

Absolutly delicious!! I made it as is, with the tomato sauce… very good. Be careful, very easy to overcook– the chicken is pounded so thin, it cooks very quickly. Another tip, I used tooth picks to secure and they stayed together pefectly!

Rating: Unrated 09/15/2008

My family doesn’t like feta cheese. What other cheese could be used?

Rating: Unrated 05/18/2008

The filling for this chicken is delicious! When I made it the first time, I opted not to top it with tomato sauce and the chicken seemed a bit dry. Since then I’ve always used the tomato sauce and really enjoyed it.

Rating: Unrated 05/13/2008

I made these for a friend (delivered them to her frozen to keep in her freezer and bake when desired). She LOVED them! In fact, she asked for another batch!

All Reviews for Stuffed Chicken Cutlets

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Stuffed Chicken Cutlets

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest