Super Bowl Sunday would be more exciting if my team (The Steelers) were in it.  However, I decided to watch the game, and commercials, and half time, while food preparing for the week ahead.  Tonight’s dinner was inspired by a BOGO sale on chicken cutlets.  We loved stuffed chicken, but the old days (before Donnie’s non-dairy days) consisted of chicken stuffed with cheese.  This no cheese version is amazingly cheesy tasting!

Chicken and cous cous

The prep plan:

Food Prep Sunday

“Cheesy” Stuffed Chicken

12 Chicken Cutlets

1 Container Tofutti Better Than Cream Cheese

4 oz.  Vegan Mozzarella Shreds

2 Tbsp. olive oil

1 onion, finely chopped

2 stalks celery, finely chopped

1 carrot, finely chopped

4 oz. hard salami, finely chopped

Ranch Dressing (I used Cilantro Lime) – any dressing will do though.

Balsamic Glaze

Pound chicken cutlets flat and dry.

Cook onion, celery, and carrots in a little olive oil until softened.

Cheesy Chicken filling

Add in Tofutti cream cheese, and melt.  Stir in salami and vegan shreds.

Fill each cutlet with some of the cream cheese mixture and roll.

Pour dressing of choice in two 13 x 9 baking dishes – just enough to coat the bottom.

Place rolled cutlets in baking dishes.

Spoon remaining filling over the chicken.

Drizzle with balsamic glaze.

Cheesy Chicken before baking

Bake at 325 for 35 minutes.

Meanwhile, I cooked frozen chard and garbanzo’s on the stovetop over low heat.

Chard and Garbanzos

I cooked some pearl cous cous in the rice cooker, and combined it with the chard and garbanzos for serving.

Totally yummy and cheesy tasting with NO CHEESE!!

 

 

 

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