Tag Archive: Chicken cutlets


My menu planning is based on what is on sale, and I tend to use ingredients available at a discount to make variations of other recipes.  Lately the local market has been running sales on thinly sliced chicken breast.  I also happened to have half a jar of pineapple salsa leftover, and some honey goat cheese I had bought on a BOGO sale.  This was improvised after getting home from work one night using items on hand.

10 chicken cutlets (ideally pounded thin, but I was in a rush and some were a little thick)

1 1/2 small logs honey goat cheese

1 c. shredded cheese (I used colby jack)

2 Tbsp. minced garlic

1/2 jar pineapple salsa

Preheat oven to 350 F.

Pour salsa in bottom of a 13 x 9 baking dish, reserving 1/4 c.

Mix honey goat cheese, garlic and 1/4 c. shredded cheese.

Place spoon of cheese mixture on each cutlet and roll, placing seam side down in salsa in baking dish.

Spoon remaining salsa over chicken pieces.

Top with remaining shredded cheese.

I served this with one of my go to side dishes, Minute Rice Multigrain Medley mixed with a Dole Chopped Salad mix.




Ricotta Salata Stuffed Chicken.jpg

10 chicken cutlets

1/2 lb. ricotta salata cheese, cubed

2 c. marinara sauce

1/4 c. pesto

2 c. shredded Italian six cheese

Preheat oven 350 F.

Pour 3/4 of the marinara sauce in the bottom of a 13 x 9 baking dish.

Roll cutlets around ricotta salata crumbles and place seam side down in sauce.

Mix remaining marinara with pesto.  Spoon over chicken pieces.

Sprinkle shredded cheese over dish.

Bake 40 minutes or until internal temperature is 165 F

Ricotta salata is amazing.  We had this with fresh angel hair pasta, romaine lettuce,  and bread from Fresh Market’s Thursday Little Big Meal.

Everyone loved this.


6 Perdue thin sliced chicken breast pieces

1 small container feta cheese

1/2 c. cooked onions, peppers and mushrooms (or other leftover veggies)

1-2 c. Mango Baja Chipolte Sauce (Lawry’s Baja Chipolte and equal parts mango puree)

Spread half of the sauce in a 13 x 9 baking dish.

Lay out chicken cutlets.


Top with Feta cheese.


Top with leftover cooked veggies.


Roll up and place in prepared baking dish.

Spoon remaining sauce over chicken pieces.


Sprinkle with remaining feta cheese.


Bake at 350 for 30 minutes.


We had this with a brown rice cous cous and veggie mixture.


10 Perdue chicken cutlets

1 bottle Annie’s Natural’s Organic Papaya Poppy Seed Dressing  (Love, love, love this!!!)

Annie's Naturals Organic Papaya Poppy Seed Dressing

2 Tbsp. Cajun seasoning

30-40 grape or cherry tomatoes

4 Tbsp. olive oil

1 tsp. salt

Drizzle olive oil in two 13 x 9 baking dishes.  Place tomatoes evenly in each and salt.  Roll tomatoes around in oil and salt.

Place chicken cutlets in dish, arranging tomatoes evenly around them.


Sprinkle with Cajun seasoning.

Pour salad dressing evenly over cutlets.


Bake at 350 F for 20-25 minutes.  Mine were still slightly frozen so I let them stay in the oven an extra 10 minutes.

I also sprinkled them with a little colby jack cheese (optional).


Meanwhile, I cooked some quinoa.  I got a deal on Wholesome Kitchen and tried the Savory Dried Fruit and Nut.  I cooked it according to the directions.  Next time, I would add in some heat, like maybe peppers.  It was tasty, but more sweet and less savory than I expected.

Wholesome Kitchen savory-dried-fruit quinoa


12 chicken cutlets

1/2 container Santa Barbara Mango Peach Salsa (it was a little sweet.  Next time I will add some jalapeno or habanero)


8 oz. sharp cheddar cheese block

1 c. shredded cheddar jack cheese

Spray 13 x 9 baking dish.

Put a little salsa in the bottom of the dish.

Cut cheese into 12 equal pieces

Roll chicken cutlets around cheese


Place in dish with salsa

Top with salsa.


Bake 350 F for 35 minutes.

Sprinkle with shredded cheese and cook for another 10 minutes.



12 chicken cutlets

8 oz. neufchatel cheese, softened

8 oz fresh mushrooms

2 Tbsp. butter

3 Tbsp. Parmesan cheese

2 Tbsp. pesto sauce

1 jar pasta sauce or 2 c. homemade

Cook mushrooms in butter.  Salt if desired.

Mix neufchatel cheese, Parmesian and pesto.  Stir in mushrooms.


Pour half jar (or 1 cup) pasta sauce in bottom of 13 x 9 baking dish.  Sprinkle with a little Parmesan.


Pound chicken cutlets until 1/8″ thick.


Divide cheese mixture into 12 equal portions.

Place cheese mixture on chicken cutlets and roll.


Place chicken into dish with pasta sauce.


Top with remaining sauce.

Sprinkle with a little Parmesan.


Bake at 350 F for 40 minutes.

Sprinkle with shredded cheese, if desired.


Continue to heat until cheese is melted.

Another Saturday Cooking Adventure

I’ll never forget the first time Daniel was here when I did one of my cooking marathons. It happens when I come across an expiration date clearance on meats like I did today! I bought 2 large packages of chicken thighs, 2 bags of Perdue individually wrapped chicken cutlets, and a tube of store brand breakfast sausage, all that had to be cooked right away.  What makes it soooo worth it, was that all that cost me $13.79.  Original price was approximately $40.00.  You just have to be willing to cook it all or freeze it right away.  Be sure to ask the butcher at your store about what they do with the meats that are about to expire.  My store puts yellow, tear off coupons on the clearance meats and puts them in one section of the meat cooler.  Just be sure to check the “sell by” date.

Here’s how it went as soon as I got home:

I cooked the thighs first in two skillets – seasoning them and then browning them in oil (covered to keep too much spitting on my newly cleaned stovetop).


I then added canned chicken broth and simmered them until the internal temperature reached 165 F.

I pulled the thighs out of the skillets, put them aside to cool and shred, and poured the liquid from two of the skillets into a measuring cup for making rice for tonight’s meal. (Or you can always put it in a tupperware in the fridge or freezer).


I cooked the boneless chicken in two out of the three skillets I used for the thighs, so all the seasonings and oil left in the bottom would flavor the boneless cutlets.


I used the liquid left in the third skillet to make a sauce for the cutlets.  I was apprehensive about cooking the cutlets on the stove top, but since my oven is still out of commission, I have only the stovetop to work with.  I usually bake them, but they were delicious this way as well.  We love the Perdue cutlets.  I buy them whenever they are on sale.  They even have some that are preseasoned with Italian seasonings that everyone loves.


While the cutlets cooked, I used the broth (from which I had removed the fat)


to make rice – which cooked simultaneously with the cutlets.

SAM_0491 This is my favorite rice recipe.

I heated up some canned black beans to go with tonight’s cutlet and rice.


While it all was cooking, I pulled the skin off the thighs and shredded the meat and froze it for a future meal.

Once the cutlets were removed from the skillet, I poured off the liquid and froze for later use.

I then cooked up the breakfast sausage for tomorrow’s breakfast in one of the skillets!



So, we had a nice dinner tonight, and the sausage for tomorrow morning’s breakfast is ready. We have frozen chicken and chicken broth in the freezer for future meals.

I want to share a great find. We tried the pictured Robert Rothschild Farm Raspberry Honey Mustard Pretzel Dip


because it sounded yummy as a dip. I ended up adding it into the sauce I made for the boneless chicken (with a little lime and sherry) and the sauce was delicious.  Recipe to follow another day!

Any time I see gluten free condiments that sound interesting, I give them a try (at least as add ins for depth of flavor).


Different moods, Different foods :)

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