sun-dried tomato & veggie stuffed chicken cutlets

Name: Sun-Dried Tomato & Veggie Stuffed Chicken Cutlets
Prep time: 30 min
Cook time: 45 min
Yield: 6
Cuisine: American
Ingredients: 6 - chicken cutlets; 2 - zucchini, shredded; 1 tablespoon(s) onion powder; 1/2 teaspoon(s) garlic powder; 1 - small onion, sliced thin; - sun-dried tomato spread (I use California Sun-Dry brand); - seasoned salt; - pepper

(2 ratings)

Stuffed chicken breast on a white plate.

review

Blue Ribbon Recipe by

Lori Ann

@LoriCoralSprings

Pompano, FL

I love vegetables and was a bit tired of traditional bread stuffing so I decided to try something a little different. It turned out to be a winner when I stuffed chicken cutlets with zucchini, caramelized onion and just to add some zing a smear of sun-dried tomato spread. Enjoy!

Blue Ribbon Recipe

Sun-dried tomatoes are the star of this dish! They really add a nice tanginess to the chicken. But the caramelized onions add a hint of sweetness that cuts the tart of the tomatoes. With the perfect amount of seasoning, this is a simple but elegant dinner the family will love.

— The Test Kitchen @kitchencrew

(2 ratings)

yield 6 serving(s)

prep time 30 Min

cook time 45 Min

method Bake

Ingredients For sun-dried tomato & veggie stuffed chicken cutlets

6

chicken cutlets
2

zucchini, shredded
1 Tbsp

onion powder
1/2 tsp

garlic powder
1

small onion, sliced thin
sun-dried tomato spread (I use California Sun-Dry brand)
seasoned salt
pepper

How To Make sun-dried tomato & veggie stuffed chicken cutlets

1
Shred zucchini. Add olive oil, zucchini, onion powder and garlic powder to skillet and saute until cooked. Set aside and let cool.

2
Place sliced onion in a small skillet and cook on low until carmelized. Set aside and let cool.
3
Place chicken cutlets on baking pan and season both sides with seasoned salt and pepper. Spread each cutlet (one side only) with sun-dried tomato spread. I use a little over a teaspoon on each cutlet.
4
Place a layer of the cooked zuchinni on each cutlet.
5
Sprinkle each cutlet with the carmelized onion.
6
Fold each cutlet in half and skewer with a toothpick. Sprinkle top with a little onion powder and paprika (optional) for color.
7
Roast at 375 degrees for about 30-35 minutes.
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