Thursday, January 12, 2012

Chicken Cutlet Rolled with olives & Sun-Dried Tomatoes, and Prosciutto

This recipe is designed to be made with pork chops, but I decided to make them with Chicken Breasts tonight. I had some of the stuffing in the freezer that was left-over from making it with pork chops several months ago. I think I may like the chicken better, although the pork was pretty good too.

Printable Version:

2 chicken breasts
salt and fresh ground pepper
1 tablespoon olive oil + 2 tablespoons butter
1 small onion, diced
4 cloves garlic, minced
3/4 cup finely chopped sun-dried tomatoes
1 cup chopped green olives
1 cup dry toasted bread crumbs
8 leaves fresh sage, chopped
1 1/2 cups grated Parmesan cheese
This recipe makes much more stuffing than you need for two people, but it freezes well.
1. Preheat oven to 375 degrees F.
2. Add 1 tablespoon olive oil and brown the onion and garlic until soft. Add sun-dried tomatoes, olives, bread crumbs, sage.  Allow to cool and then add the Parmesan cheese.
2.  Make a slit in each chicken breast to form a pocket. Stuff the chicken with the stuffing mixture. You may need to sew the slit together with toothpicks that have been soaking in water to prevent from burning the toothpicks.
 Melt the olive oil and butter in a non-stick oven-safe skillet and brown the chicken on both sides for about 2 minutes.  Put the chicken in a 375 degree oven for 20 minutes. Remove from oven and remove chicken breasts.  If you like make some gravy with the drippings to go over the chicken and rice.

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