CHEESE-STUFFED CHICKEN CUTLETS WITH MUSTARD SAUCE
For her lovely riff on classic chicken cordon bleu, Marcia Kiesel replaces the heavy ham-and-Swiss-cheese filling with creamy havarti and thyme.
Categories cheese stuffed chicken chicken cutlets mustard mustard sauce Marcia Kiesel havarti thyme stuffed chicken
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Using a small knife, cut a 4- by 3-inch pocket in the side of each chicken cutlet. Insert a havarti slice and spread 1 teaspoon of thyme in each pocket; press gently to close.
- In a small saucepan, boil the chicken stock and cream over moderately high heat until reduced to 1/2 cup, about 5 minutes. Whisk in the mustard and boil for 30 seconds, whisking a few times. Season with salt and pepper and remove from the heat.
- In a shallow bowl, beat the eggs. Beat in the Parmigiano-Reggiano. Put the flour in another shallow bowl.
- In a large nonstick skillet, heat 1/4 inch of olive oil. Season the cutlets with salt and pepper. Dredge 2 cutlets in flour, shaking off the excess, then coat with the beaten egg. Fry over moderately high heat until golden, about 2 minutes per side. Transfer to a large rimmed baking sheet. Coat and fry the remaining cutlets.
- Bake the chicken for about 12 minutes, until just cooked through. Reheat the mustard sauce and pour onto plates. Set the cutlets on the sauce and serve. Looking for more chicken recipes? Try our collections of chicken breast recipes, chicken casserole recipes, and recipe for leftover chicken.
STUFFED CHICKEN CUTLETS
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
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
CRISP STUFFED CHICKEN CUTLETS
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
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 BREAST WITH HONEY MUSTARD SAUCE
Sandy Friede NEWBURYPORT, MASSACHUSETTS Here's a savory entree that's easy to make but elegant enough for company. I like to double the recipe and then freeze individual size portions for those busy days when I work late and don't have time to cook.
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute onion in 4-1/2 teaspoons butter until tender. Add garlic; saute 1 minute longer. Add spinach and cream cheese; cook and stir over low heat until blended. Remove from the heat; stir in bread crumbs. , Flatten chicken to 1/4-in. thickness; sprinkle both sides with salt and pepper. Place about 1/4 cup spinach mixture down the center of each chicken breast half. Fold chicken over filling and secure with toothpicks. , Place seam side down in a greased 11x7-in. baking dish. Melt remaining butter; stir in the honey, mustard and lemon juice. Pour over chicken. , Bake, uncovered, at 350° for 40-50 minutes or until meat is no longer pink, basting every 15 minutes with pan juices. Discard toothpicks.
Nutrition Facts : Calories 455 calories, Fat 25g fat (14g saturated fat), Cholesterol 153mg cholesterol, Sodium 664mg sodium, Carbohydrate 20g carbohydrate (12g sugars, Fiber 2g fiber), Protein 39g protein.
MUSTARD-STUFFED CHICKEN
This is so good we'd be surprised if this chicken fillet recipe doesn't become a firm favourite. Save it to your My Good Food collection and enjoy.
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/fan 180C/gas 6. Mix the cheeses and mustard together. Cut a slit into the side of each chicken breast, then stuff with the mustard mixture. Wrap each stuffed chicken breast with 2 bacon rashers - not too tightly, but enough to hold the chicken together. Season, place on a baking sheet and roast for 20-25 mins.
Nutrition Facts : Calories 367 calories, Fat 19 grams fat, SaturatedFat 10 grams saturated fat, Protein 49 grams protein, Sodium 1.93 milligram of sodium
CHICKEN CUTLETS WITH MUSTARD
Steps:
- On a plate, place the bread crumbs, salt, thyme, dried tarragon and pepper and mix with your hands until thoroughly combined. Set aside.
- Place the chicken breasts between 2 pieces of wax paper and use the back of a small heavy skillet to lightly pound them until they are somewhat flattened and even in thickness. Slather each cutlet with 1 tablespoon of the mustard and roll each in the bread crumbs to coat.
- Heat 2 large skillets over medium heat and add 1 tablespoon of the oil to each. Place 2 cutlets in each skillet and cook, turning once, until the breasts are cooked through and deeply browned, about 7 to 10 minutes. (Lower the heat if the crust begins to brown too quickly.)
- Transfer the cutlets to a platter and garnish with the minced tarragon and lemon wedges. Serve immediately.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 8 grams, Carbohydrate 21 grams, Fat 12 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 2 grams, Sodium 421 milligrams, Sugar 2 grams, TransFat 0 grams
CHEESE-STUFFED CHICKEN CUTLETS WITH MUSTARD SAUCE
Steps:
- 1. Preheat the oven to 350°. Using a small knife, cut a 4-by-3-inch pocket in the side of each chicken cutlet. Insert a havarti slice and spread 1 teaspoon of thyme in each pocket; press gently to close. 2. In a small saucepan, boil the chicken stock and cream over moderately high heat until reduced to 1/2 cup, about 5 minutes. Whisk in the mustard and boil for 30 seconds, whisking a few times. Season with salt and pepper and remove from the heat. 3. In a shallow bowl, beat the eggs. Beat in the Parmigiano-Reggiano. Put the flour in another shallow bowl. 4. In a large nonstick skillet, heat 1/4 inch of olive oil. Season the cutlets with salt and pepper. Dredge 2 cutlets in flour, shaking off the excess, then coat with the beaten egg. Fry over moderately high heat until golden, about 2 minutes per side. Transfer to a large rimmed baking sheet. Coat and fry the remaining cutlets. 5. Bake the chicken for about 12 minutes, until just cooked through. Reheat the mustard sauce and pour onto plates. Set the cutlets on the sauce and serve
CHICKEN CUTLET WITH CHEESE
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
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
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- Preheat the oven to 350°. Using a small knife, cut a 4-by-3-inch pocket in the side of each chicken cutlet. Insert a havarti slice and spread 1 teaspoon of thyme in each pocket; press gently to close.
- In a small saucepan, boil the chicken stock and cream over moderately high heat until reduced to 1/2 cup, about 5 minutes. Whisk in the mustard and boil for 30 seconds, whisking a few times. Season with salt and pepper and remove from the heat.
- In a shallow bowl, beat the eggs. Beat in the Parmigiano-Reggiano. Put the flour in another shallow bowl.
- In a large nonstick skillet, heat 1/4 inch of olive oil. Season the cutlets with salt and pepper. Dredge 2 cutlets in flour, shaking off the excess, then coat with the beaten egg. Fry over moderately high heat until golden, about 2 minutes per side. Transfer to a large rimmed baking sheet. Coat and fry the remaining cutlets.
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- Preheat the oven to 350°. Using a small knife, cut a 4-by-3-inch pocket in the side of each chicken cutlet. Insert a havarti slice and spread 1 teaspoon of thyme in each pocket; press gently to close.
- In a small saucepan, boil the chicken stock and cream over moderately high heat until reduced to 1/2 cup, about 5 minutes. Whisk in the mustard and boil for 30 seconds, whisking a few times. Season with salt and pepper and remove from the heat.
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