Sun Dried Tomato Veggie Stuffed Chicken Cutlets Recipes

SUN DRIED TOMATO FETA STUFFED CHICKEN

Steps:

• Lay chicken breast flat on the cutting board. Carefully, slide the knife (hold it sideways with blade facing away from you) at the top (wider part) of the chicken breast, in the center, and cut a pocket in the middle. DO NOT slice all the way through the bottom or the sides of the chicken breast. Your ultimate goal is to create a pocket inside the breast with opening at the top. Repeat with all three breasts.
• In a small bowl, mix minced sun dried tomatoes, Feta cheese, oil, parsley, salt and pepper. Mix well until evenly combined.
• Stuff each chicken breast with equal amount of tomato/feta mixture, making sure it is evenly distributed through the pocket. Lightly press each chicken breast.
• Rub each chicken with about a tablespoon of pesto.
• Preheat a large cooking pan on medium heat and add vegetable oil. Place stuffed chicken breasts in the pan.
• Cook over medium/ medium-low heat until done making sure that both sides get nice and golden (lots of flavor comes from the chicken cooked to golden brown). This could take 20-30 minutes, depending on thickness of the chicken.

SUN-DRIED TOMATO & VEGGIE STUFFED CHICKEN CUTLETS

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.