Sun Dried Tomato Veggie Stuffed Chicken Cutlets Recipes

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SUN-DRIED TOMATO & VEGGIE STUFFED CHICKEN CUTLETS



Sun-Dried Tomato & Veggie Stuffed Chicken Cutlets image

Sun-dried tomatoes are the star of this dish! They really add a nice tanginess to the chicken. But the caramelized onions add a hint of sweetness that cuts the tart of the tomatoes. With the perfect amount of seasoning, this is a simple but elegant dinner the family will love.

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.

SUN-DRIED TOMATO & SPINACH-STUFFED CHICKEN RECIPE BY TASTY



Sun-dried Tomato & Spinach-stuffed Chicken Recipe by Tasty image

Here's what you need: whole wheat pasta, boneless, skinless chicken breasts, olive oil, pepper, salt, garlic, shredded mozzarella cheese, baby spinach, sundried tomato, marinara sauce, baby spinach

Provided by Mel Boyajian

Categories     Dinner

Yield 2 servings

Number Of Ingredients 11

4 cups whole wheat pasta, cooked
2 boneless, skinless chicken breasts
2 teaspoons olive oil
pepper, to taste
salt, to taste
2 cloves garlic, sliced
½ cup shredded mozzarella cheese
2 oz baby spinach
½ cup sundried tomato
2 cups marinara sauce
4 oz baby spinach

Steps:

  • Preheat oven to 375˚F (190˚C).
  • With a knife, carefully cut a slit in the side of the chicken making sure to not cut all the way through.
  • Season the chicken breasts with olive oil, pepper, and salt.
  • Stuff each chicken breast with a clove of garlic, half of the mozzarella, half of the sun-dried tomatoes, and 1 ounce (30g) of baby spinach. (You may use toothpicks to close the ingredients inside the chicken breasts if desired, just remember to remove them!)
  • In a cast-iron skillet, sear chicken on medium-high heat until all sides are browned.
  • Continue baking in oven for 15-20 minutes, or until internal temperature of the chicken reaches 165˚F (75˚C). Set aside.
  • Heat marinara and spinach in the cast-iron skillet on medium-high heat until spinach is wilted.
  • Serve chicken on top of whole wheat pasta and spinach marinara sauce.
  • Enjoy!

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