Tag Archive: Stuffed Chicken


SAM_1851

12 chicken cutlets

12 jalapeno poppers – cooked according to directions

1/2 jar salsa

1 c. shredded cheese

1/4 c. crushed tortilla chips

Cook poppers according to package directions.  I used Farmrich.

Pound chicken until thin and even.

SAM_1847

Roll each piece of chicken around a popper and place into two 13×9 baking dishes sprayed with cooking spray.

SAM_1848

Spoon salsa over chicken pieces and bake at 350 for 25 minutes.

SAM_1849

Combine crushed chips and cheese and sprinkle over chicken.  Bake for an additional 5-10 minutes.

I am in love with experimenting with what I can roll a piece of chicken around!  This was yummy!

My youngest son is on a tortellini kick, so I combined cooked tortellini with a little butter, pesto, Parmesan and leftover green beans that I chopped up.  Definitely going in the ‘let’s do it again’ file!  Those of you who are gluten free, we really like Orgran’s rice and corn tortellini.

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SAM_1823

5 Perdue chicken breast cutlets

4 oz. organic feta

1/2 c. pico de gallo

1/2 c. vinaigrette salad dressing (I used Greek)

Spray 13 x 9 baking dish

Cut feta into 5 pieces.  Roll in chicken cutlets and place in baking dish.

Spoon pico de gallo over pieces.

Pour dressing over pieces.

Bake 350F for 35-40 minutes.

I served this with an Orzo salad that was a little on the sweet side, so the sweet and salty contrast was good!

SAM_1802

12 thinly sliced chicken breasts

6 Prosciutio Panino, cut in half

proscuitto-panino

1 jar gourmet pasta sauce or equivalent homemade

1/4 pesto sauce

1 c. shredded cheese

Pour half jar of sauce in bottom of 13 x 9 baking dish

SAM_1799

Roll chicken around Prosciutio Panino

Place chicken rolls in baking dish

Top with pesto

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Top with remaining sauce

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Bake at 350 F for 45 minutes

Sprinkle with shredded cheese

Bake an additional 15 minutes or so until cheese is melted

SAM_1777

10 boneless skinless chicken thighs

5 string cheese, wrapped in pepperoni, cut in half

SAM_1768

1 jar marinara sauce

4 oz. fontinella cheese, shredded (This Stella cheese is sharp and delicious!)

SAM_1773

Spread half jar of marinara on bottom of 13 x 9 baking dish.

Pound thighs until equal in thickness throughout.

Put one cheese/pepperoni piece on each thigh.

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Roll and place in prepared baking dish.

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Top with remaining sauce.

SAM_1772

Bake 350 F for 35-40 minutes.

Sprinkle with fontinella cheese.

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Bake an additional 10-15 minutes.

SAM_1775

I served this with spaghetti with butter, pesto and parmesan sauce.

SAM_1741

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)

SAM_1737

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

SAM_1738

Place in dish with salsa

Top with salsa.

SAM_1739

Bake 350 F for 35 minutes.

Sprinkle with shredded cheese and cook for another 10 minutes.

SAM_1740

SAM_1725

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.

SAM_1718

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

SAM_1717

Pound chicken cutlets until 1/8″ thick.

SAM_1719

Divide cheese mixture into 12 equal portions.

Place cheese mixture on chicken cutlets and roll.

SAM_1720

Place chicken into dish with pasta sauce.

SAM_1721

Top with remaining sauce.

Sprinkle with a little Parmesan.

SAM_1722

Bake at 350 F for 40 minutes.

Sprinkle with shredded cheese, if desired.

SAM_1723

Continue to heat until cheese is melted.

SAM_1599

12 chicken cutlets

8 oz.Cabot pepper jack

1 jar Sage Valley Chipotle Lime Salsa

1 c. shredded colby jack cheese

Pour half of the salsa into a 13 x 9 baking dish.

Cut cheese into 12 equal blocks.  Wrap cheese in chicken cutlets.

Place in prepared dish.

Spoon remaining salsa over chicken.

SAM_1597

Bake at 325 for 15 minutes.

Sprinkle with shredded cheese.  Increase heat to 350 and cook for 10-15 minutes more.

SAM_1598

We had this with black beans and rice and some yummy avocado to cool it down!

I will definitely make this one again.  It was sooooo good.

Products used:

Cabot Pepper Jacksage_valley_chipotle_lime__37712.1405426936.1280.1280

1 jar

SAM_1546

12-16 chicken cutlets

6 oz.cream cheese, softened

1 C. shredded Italian cheese

1 jar pasta sauce

1 can asparagus spears, drained

8 slices Asiago cheese

1/4 c spicy bread crumbs

Pour pasta sauce in bottom of baking dish

SAM_1539

Mix cream cheese and shredded cheese.

SAM_1542

Place spoonful of cheese mixture on chicken cutlet.  Top with asparagus and roll.

SAM_1540

SAM_1541

Place seam side down in sauce lined baking dish.

Once all chicken is rolled and placed in dish, sprinkle with spicy bread crumbs evenly.

Top with dots of butter.

SAM_1540 SAM_1543

Bake 350 for 40 minutes while preparing pasta.

Place sliced cheese over rolled chicken pieces and cook until melted.

Serve with noodles (we had Italian pasta YUM)

SAM_1545

Place chicken on platter when done, and pour sauce over noodles and it is the perfect comfort food.

 

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