Stuffed Chicken Cutlets

Name: Stuffed Chicken Cutlets
Prep time: 35 min
Total time: 45 min
Ingredients: 8 ounces feta cheese, crumbled (2 cups); 0.5 cup jarred roasted red peppers, rinsed, patted dry, and coarsely chopped; 0.5 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)

2.7

(11)

6 Reviews

By

Martha Stewart Editors

Updated on June 12, 2017

Prep Time:

35 mins

Total Time:

45 mins

Servings:

8

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

Ingredients

8 ounces feta cheese, crumbled (2 cups)
½ cup jarred roasted red peppers, rinsed, patted dry, and coarsely chopped
½ 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.