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Tuesday, September 10, 2013

Chicken Cutlets Stuffed w/ Spinach, Prosciutto and Herbed Chèvre

This evening I decided to use the package of chicken cutlets I had in the fridge. This weekend, I had picked up a small 4-ounce log of garlic and herb chèvre made by Ile de France (fresh grass-fed goat cheese). I quickly prepared a 5-ounce container of fresh organic baby spinach that I lightly sauteed just until wilted and then coarsely chopped. On my way home this afternoon, I stopped by the store to pick up a few slices of Boar's Head prosciutto to use in my stuffed/rolled chicken cutlets. I placed my 6 chicken cutlets between plastic wrap and used my meat pounder to flatten them to about 1/8" thick. I laid the cutlets out on a board and placed a slice of prosciutto on each cutlet, divided the spinach up between my 6 cutlets, zested about 1 teaspoon of fresh lemon zest over top of the spinach, divided the chèvre between the cutlets and crumbled it on top of the spinach and lemon zest layer. I rolled each cutlet up lengthwise into tight little bundles, dipped them in egg wash (1 egg beaten with a splash of water, sea salt and black pepper) and then rolled them in my crumb mixture to lightly coat (1/4 cup almond flour, 2 tablespoons ground golden flax, 2 tablespoons grated Parmesan, 1/2 teaspoon Italian seasoning, 1/4 teaspoon onion powder and a dash of garlic powder). I placed them in a lightly oiled baking dish and dusted them with paprika, then baked in a 350 degree F oven for about 30 minutes. I served them alongside roasted brussels sprouts and the leftover white cheddar cauliflower mash from Sunday night's dinner. The chicken turned out delicious. I snapped a few photos for you to see below. Enjoy!





Ready to pop into the oven
BOOM!

10 comments:

  1. You are SO creative! The chicken cutlets look fabulous. I definitely want to try this one. :)

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  2. Thanks, Kath -- I hope you enjoy it; it was a good combination and you can swap out a different cheese or veggie too if you prefer. :-)

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  3. GG, these chicken roll-ups must be so flavour full,I can not wait to make these, great ingredients!

    Just wanted to alert people that the Swerve special runs through Sept.30th
    Bis bald, Barbara.

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  4. Wheres the bacon??????????????

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  5. I love that herb chevre! So delicious! good idea to put it in the chicken and a time saver from having to mix up your own filling!

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  6. Hi Barbara! Hope you enjoy them. Thanks for the tip about the Swerve special going until Sept. 30th! That's great!!! :-)

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  7. Hi Anonymous! The prosciutto I put in them is an Italian dry-cured ham -- but bacon would be good in there in place of that if you prefer! :-)

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  8. Hi Patricia! The chevre is nice since it comes in herb/garlic and a few other flavors, too I believe -- you are right, it does save a step from having to add our own! :-)

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  9. Hi GGC,

    Wow, these are really lovely! I don't know how in the world you keep coming up with all these wonderful recipes! :-)

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  10. Hi CyberSis! Thanks...I have so many recipes rattling around in my head -- just hope I live long enough to try them all! ;-)

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