Today feels like a poultry day and a Stuffed Chicken Breast Cutlet is perfect. It is a lean protein and perfect for any way of eating whether it be KETO, Paleo, weight loss or for no reason at all. It can be made Kosher also by using a vegetable spread instead of butter and vegan cheese slices. The cutlet is one half of the breast either pounded thin or cut lengthwise into the thick part of the breast, making sure not to completely cut the breast all the way. This technique is called "butterfly". Leave at least 1/2 inch before the opposite edge and then open it up to a thinner piece of breast meat that it is easy to stuff and roll up or fold. You want to make sure you don't overcook it because it becomes dry and rubbery since there is little fat in the breast. This recipe when stuffed provides a juicy and flavorful experience and is a hit at any lunch or dinner. It's also great for the finicky eaters in the family because with the stuffing, you can omit some ingredients and add others.
STUFFED CHICKEN BREAST CUTLET 4 Chicken Breast Cutlets with no tears or four half Breasts pounded thin or butterflied 4 slices Smoked Gouda Cheese or more Extra Virgin Olive Oil spray 4 one inch wide strips of Roasted Red Bell Pepper 16 Artichoke Heart quarters 1 package thawed Chopped Spinach, liquid squeezed out 3 Tablespoons Extra Virgin Olive Oil 1 Lemon, juice and zest 1 cup Chicken Broth 1/4 cup Dry White Wine 3 Tablespoons Butter Salt and Pepper Granulated Garlic Chopped Fresh Basil Leaves
1) Lay the chicken on a cutting board and sprinkle with Salt, Pepper and Granulated Garlic and spray with Olive Oil spray on both sides. 2) On one half of the cutlet place one slice of Smoked Gouda. Then, one strip of Roasted Red Bell Pepper, 4 quarters of Artichoke Hearts (evenly distributed) and Spinach on top of the cheese. If you like lots of cheese, place another piece on top of the filling. 3) Fold the empty side of the cutlet over the other side with the filling. Seal the edges with toothpicks as if you are sewing a button, in and out. 4) In an oven proof non stick skillet with Extra Virgin Olive Oil over medium high heat, brown the cutlets only for 1 minute on each side. Don't overcook. 5) Transfer the skillet into a preheated 425 degree oven for 8-10 minutes only, no longer. 6) Finally in a small saucepan over medium heat, add the Chicken Broth, White Wine, Lemon Juice and Zest with salt and pepper to taste. Bring to a boil and then down to a simmer, and Cook for 5 minutes. Add the Butter, stirring constantly until melted to form a thick gravy. Pour over the Chicken Cutlets and sprinkle fresh chopped Basil on top. A healthy meal fit for royalty of which we all are.
NOTE: When the cutlets are in the oven, check after 8 minutes by cutting into a cutlet at its edge to check if it is no long pink. It is important to not overcook. Watch carefully.