Transform your dinner routine with these elegant, nutrient-dense stuffed chicken cutlets
As an Amazon Associate, RecipeFit360 earns from qualifying purchases at no extra cost to you.
Ingredients
- 3 large chicken breast halves (approx. 24 oz total)
- 1 large egg
- 2 tsp water
- 3/4 cup Seasoned Whole Wheat Breadcrumbs
- 2 cups broccoli florets (cooked and finely chopped)
- 5 slices reduced-fat Swiss cheese
- Pinch of sea salt
Recommended Ingredients:
Seasoned Whole Wheat Breadcrumbs: View on Amazon >
*Expert Tip: Whole wheat options provide essential dietary fiber which aids in slowing glucose absorption.*
Instructions
- Preheat your oven to 350°F.
- Prepare the Dredge: In a shallow bowl, whisk the egg, water, and a pinch of salt to create an egg wash. Place the breadcrumbs in a separate shallow dish.
- Butterfly the Chicken: Carefully slice the chicken breasts into thin, uniform cutlets. You should aim for approximately 3 cutlets per breast half.
- Stuff and Secure: Cut each cheese slice in half. Place a half-slice of cheese and a spoonful of chopped broccoli onto the center of each cutlet. Roll the chicken tightly to enclose the filling and secure firmly with wooden toothpicks.
- Coat: Dip each stuffed roll into the egg wash, then dredge thoroughly through the breadcrumbs until evenly coated.
- Bake: Arrange the chicken on the prepared cookie sheet. Give the tops a light mist of oil spray to ensure a golden, crisp exterior. Bake for 25 minutes or until the internal temperature reaches 165°F.
Kitchen Tech Box:
To ensure even cooking and easier rolling, use a Meat Tenderizer Mallet to pound the cutlets to an even 1/4-inch thickness before stuffing.
Professional Notes
Optimal Storage:
Store leftovers in an airtight glass container in the refrigerator for up to 3 days. Reheat in an air fryer at 350°F.
Freezing Instructions:
These cutlets can be frozen before baking. Arrange breaded (but unbaked) chicken on a tray to flash freeze, then transfer to a vacuum-sealed bag. Bake from frozen at 350°F.
