Cheese Filled Chicken Cutlets Recipes

CHICKEN CUTLET WITH CHEESE

Chicken Cutlet With Cheese image

This Curtis Stone original, via AOL, is a healthy, tasty entree that will be sure to please the most discriminating palate. I served with a spinach and vinegrette salad. I also used Kraft shredded parmesan cheese.

Provided by ebbtide

Categories Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 boneless skinless chicken breasts
all-purpose flour (for dredging)
2 large eggs
1 1/4 cups fresh breadcrumbs
1 1/3 cups finely grated parmesan cheese or 1 1/3 cups aged monterey jack cheese
1/4 teaspoon salt
1/4 teaspoon pepper
6 tablespoons butter
3 tablespoons olive oil

Steps:

Using mallet, pound breasts between plastic wrap to about 1/4 inch.
Place flour on plate and whisk eggs lightly in shallow bowl.
Mix breadcrumbs and cheese in seperate bowl.
Sprinkle cutlets on each side with salt and pepper.
Dip cutlets in flour to cover lighlty, then into eggs and then into breadcrumb mixture, pressing firmly to insure coverage.
Place cutlets on a plate and refrigerate for 30 minute.
Melt 2 tbsp butter add 1tbsp oil to each of two nonstick frypans over medium heat.
Add 2 cutlets to each pan and cook until golden brown on bottom, about 4 minutes.
Turn cutlets over, add 1 tbsp butter with 1/2 tbsp oil around cutlets in each pan. Cook another 4 min or until done and golden brown.
Transfer cutlets to plate lined with paper towel to absorb excess oil and butter.

Nutrition Facts : Calories 686, Fat 42.7, SaturatedFat 19.7, Cholesterol 249.3, Sodium 1136.6, Carbohydrate 25.9, Fiber 1.6, Sugar 2.6, Protein 47.9

BROCCOLI CHEESE STUFFED CHICKEN

Broccoli Cheese Stuffed Chicken image

This cheesy broccoli chicken is the perfect comfort food on a cold day. By buying thin-sliced chicken cutlets, you save yourself the work of slicing them yourself, however feel free to cut regular-sized chicken breasts if you prefer. Slice in half horizontally, then pound thin to about a 1/4-inch thickness. Feel free to change up the flavor of The Laughing Cow® cheese for variety.

Provided by France C

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 35m

Yield 3

Number Of Ingredients 9

Ingredients

3 thin chicken breast cutlets
salt and ground black pepper to taste
3 wedges spreadable garlic and herb cheese (such as The Laughing Cow®), softened
1 cup frozen broccoli florets, thawed and finely chopped
¼ cup shredded sharp Cheddar cheese
8 toothpicks, or as needed
1 ½ tablespoons all-purpose flour
½ teaspoon paprika
1 tablespoon olive oil

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Pound chicken cutlets to 1/4-inch thickness between two pieces of plastic wrap. Sprinkle both sides of cutlets with salt and pepper. Set aside.
Mash cheese wedges with a fork in a small bowl and stir to a creamy consistency. Add broccoli and shredded Cheddar cheese and stir to combine.
Spread broccoli filling evenly over the middle of each cutlet. Start from one end, roll cutlets up and secure edges with toothpicks.
Combine flour and paprika in a shallow bowl. Dredge chicken rolls in the mixture.
Heat olive oil in a oven-safe skillet over medium-high heat. Place chicken rolls into skillet and cook until browned, 2 to 3 minutes. Turn over and brown the other side for an additional 2 to 3 minutes.
Place skillet into the preheated oven and bake until chicken is no longer pink in the center and juices run clear, 14 to 16 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove toothpicks and serve.

Nutrition Facts : Calories 258.3 calories, Carbohydrate 6.5 g, Cholesterol 75.8 mg, Fat 12.4 g, Fiber 1.8 g, Protein 30 g, SaturatedFat 4.8 g, Sodium 444.4 mg, Sugar 1.6 g

CRISP STUFFED CHICKEN CUTLETS

Crisp Stuffed Chicken Cutlets image

The chef Alexandra Raij modeled this recipe on a traditional Spanish dish called flamenquines, in which flattened chicken breasts are stuffed with ham and cheese, then rolled up, coated in egg and bread crumbs and fried. Her recipe mostly follows that lead, but instead of pounding the breasts and rolling them up with the stuffing, she used thin cutlets of chicken and layered the stuffing between two of them, sealing them together with an egg mixture. Fried to a golden hue, the dish is both crunchy and greaseless. The crumbs insulate the delicate meat and help keep it from overcooking.

Provided by Melissa Clark

Categories dinner, easy, quick, weekday, main course

Time 25m

Yield 3 servings

Number Of Ingredients 14

Ingredients

6 boneless, skinless chicken cutlets (about 1 1/4 pounds total)
Kosher salt
Freshly ground black pepper
2 large egg whites
2 tablespoons cornstarch
1 tablespoon chopped parsley
2 teaspoons minced garlic
Dijon mustard
1 1/2 ounces thinly sliced provolone cheese (1 1/2 slices)
1 1/2 ounces thinly sliced ham (1 1/2 slices)
3 tablespoons sauerkraut, packed, more for serving
3/8 teaspoon caraway seeds
2 cups plain bread crumbs
2 tablespoons extra virgin olive oil, for frying

Steps:

Season chicken lightly with salt and pepper. In a bowl, whisk together the egg whites, cornstarch, parsley and garlic until lumps dissolve and mixture is slightly foamy. Set aside.
Brush one side of each chicken cutlet with mustard. Divide cheese and ham among 3 cutlets and place on mustard side. Top each with 1 tablespoon sauerkraut and 1/8 teaspoon caraway seeds. Arrange remaining 3 cutlets mustard-side down on top of sauerkraut to sandwich the ham and cheese. Press to seal.
Dip stuffed cutlets in egg white mixture and dredge in bread crumbs. (You can do this several hours ahead and refrigerate until needed).
Heat oil in a large skillet over medium-high heat. Carefully place cutlets in hot pan and fry until dark brown and cooked through, 2 to 3 minutes a side. Transfer to a paper towel-lined plate to drain; serve hot, with additional sauerkraut on the side.

Nutrition Facts : @context http, Calories 1080, UnsaturatedFat 32 grams, Carbohydrate 60 grams, Fat 50 grams, Fiber 5 grams, Protein 91 grams, SaturatedFat 14 grams, Sodium 1208 milligrams, Sugar 5 grams, TransFat 0 grams

STUFFED CHICKEN CUTLETS

Stuffed Chicken Cutlets image

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

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 45m

Number Of Ingredients 8

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)

Steps:

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.

Nutrition Facts : Calories 384 g, Fat 14 g, Protein 58 g