When we were first married, we used to love those frozen Barber foods stuffed chickens. In fact, I think we even served them to guests once, being proud of ourselves for being so ‘elegant.’ (What can I say? I was 22 when I got married.) But now we’re all grown up and when we really want to impress our guests we can make the real deal. Really, you can get very creative in the kitchen and stuff your chicken with anything.
Mashed potatoes, rice and vegetables, or even stuffing all make good things to make stuffed chicken cutlets with. Below you’ll find the basic directions and variations for three different types of chicken: cheddar potato and broccoli, Mexican stuffed chicken, and mushroom basil stuffed chicken. I hope you enjoy them as much as we do!
Step 1 Pound boneless, skinless chicken breasts to ½ inch thickness.
Step 2 Prepare the stuffing (choose one). . .
Cheddar, Potato & Broccoli: Mix together stiff 1 cup of stiffed mashed potatoes and ¼ cup of cheddar cheese. Add broccoli florets.
Mexican Stuffed Chicken: Prepare rice according to package directions except replace 1/2 cup of water with salsa. Meanwhile, saute onion and green pepper. Mix rice, onion, green pepper with 1/3 cup of cheddar cheese soup (undiluted).
Mushroom, Basil: Sautee 1 package of mushrooms (finely diced), with half of a medium onion in 2 tablespoons of butter until onion is clear. Add chopped fresh basil and sautee for one minute longer. Make seasoned stuffing from package directions and mix it with the mushrooms & onions.
Spread your filling over center of chicken cutlets. Roll up and secure with a toothpick.
Step 3 Place 1 cup of flour in a shallow bowl. In another bowl, whisk together 2 eggs with two tablespoons of water. In a third bowl, place 1 1/2 cups of seasoned dry bread crumbs. Coat the rolled up chicken in the flour, then in the egg wash and finally roll in the crumbs.
Place seam side down in a greased 11-in. by 7-in. by 2-in. Bake, uncovered, at 375 for 40 to 45 minutes or until the chicken juices run clear.
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