Tag Archive: Stuffed Chicken


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.


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


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


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.


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!


12 thinly sliced chicken breasts

6 Prosciutio Panino, cut in half


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


Roll chicken around Prosciutio Panino

Place chicken rolls in baking dish

Top with pesto


Top with remaining sauce


Bake at 350 F for 45 minutes

Sprinkle with shredded cheese

Bake an additional 15 minutes or so until cheese is melted


10 boneless skinless chicken thighs

5 string cheese, wrapped in pepperoni, cut in half


1 jar marinara sauce

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


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.


Roll and place in prepared baking dish.


Top with remaining sauce.


Bake 350 F for 35-40 minutes.

Sprinkle with fontinella cheese.


Bake an additional 10-15 minutes.


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


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.


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.


Bake at 325 for 15 minutes.

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


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


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


Mix cream cheese and shredded cheese.


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



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)


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



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