No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Stuffed Chicken Cutlets

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

  • prep: 35 mins
    total time: 45 mins
  • servings: 8

advertisement

advertisement

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

  1. Step 1

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

  2. Step 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. Step 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.

Source
Everyday Food, September 2006

advertisement

advertisement

Reviews (6)

  • 17 Sep, 2008

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

  • 17 Sep, 2008

    THINLY POUNDED PORK STEAK WOULD BE GREAT WITH THIS STUFFING

  • 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!

  • 15 Sep, 2008

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

  • 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.

  • 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!