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Stuffed Chicken Cutlets

Pop these frozen cheese-filled packets into the oven, and you'll have dinner on the table in no time.

  • Prep:
  • Total Time:
  • Servings: 8
Stuffed Chicken Cutlets

Source: Everyday Food, September 2006


  • 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)


  1. In a medium bowl, combine feta, peppers, olives, scallions, and oregano. Line a small baking sheet with parchment paper; set aside.

  2. 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.

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


Reviews (6)

  • mrshog 17 Sep, 2008

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

  • kengin 17 Sep, 2008


  • JillSGrogg 17 Sep, 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!

  • bienki 15 Sep, 2008

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

  • saramechelle 18 May, 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.

  • leahprashad 13 May, 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!

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