Sunday, April 28, 2013
Super Simple Mozzarella Stuffed Chicken Cutlets
Tonight, youngest son came to have dinner with us...and he really loves both chicken and mushrooms...so I made a quick and simple dinner using chicken breast cutlets, sauce and cheese. Using a meat mallet, I pounded chicken breast cutlets until they were about 1/8" thick. I cut fresh mozzarella cheese into rectangular pieces and placed it in the center of each cutlet, then sprinkled lightly with a little Italian seasoning and rolled them up tightly and placed seam side down in a casserole dish coated with a thin layer of spicy Rao's Arrabbiata sauce. Once they were all rolled and placed, I topped them with a couple cups of cooked sliced fresh mushrooms that I sauteed in a little olive oil with sea salt and black pepper. I poured the rest of the sauce over the top of the chicken bundles and mushrooms, layered it with the rest of the fresh mozzarella and some Italian 6-cheese blend and baked it covered at 375 degrees for about 35 minutes, then uncovered it and baked it an additional 10 minutes and ran it under the broiler for a couple of minutes more until the cheese was lightly browned and bubbly. I served it alongside some zucchini pasta (made with my Spirelli). It was quick, simple and delicious! I snapped a quick picture for you to see below. Enjoy!