Stuffed Chicken

Serving Size : 8

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces feta cheese -- crumbled (2 cups)
1/2 cup jarred roasted red peppers -- rinsed, patted dry, and coarsely chopped
1/2 cup pitted Kalamata olives -- coarsely chopped
3 large green onions -- thinly sliced (1 cup)
1 teaspoon dried oregano
16 chicken cutlets -- (about 4 pounds total)
Coarse salt and ground pepper
2 cups tomato sauce -- (optional)


In a medium bowl, combine feta, peppers, olives, scallions, and oregano. Line a small baking sheet with parchment paper; set aside.

Place cutlets on a flat surface, smooth side down. Spoon 2 tablespoons of feta mixture in center of each cutlet; fold up short sides over cheese, then long sides, making a packet.

On baking sheet, arrange stuffed cutlets, seam side down (they should not touch); freeze until firm, about 1 hour. Wrap each in plastic; place in a resealable freezer bag; label, and date. Freeze up to 2 months.

To bake: Preheat oven to 400 degrees. Line two large baking sheets with parchment. Unwrap frozen cutlets, and arrange, seam side down, on baking sheets; season with salt and pepper.

Bake until chicken is opaque throughout, about 30 minutes. Serve 2 cutlets per person, topped, if desired, with tomato sauce. To bake without freezing: Decrease baking time by about 10 minutes.

I have not made this one yet. If you do, let me know how it turns out. I'm very curious!