Chicken cutlets with roasted red peppers and mozzarella

Prime Time Roasted Red Pepper & Mozzarella Stuffed Chicken

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Prime Time Roasted Red Pepper & Mozzarella Stuffed Chicken
Prime Time Roasted Red Pepper & Mozzarella Stuffed Chicken
Prime Time Roasted Red Pepper & Mozzarella Stuffed Chicken
Ingredients
Instructions
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Prime Time Roasted Red Pepper & Mozzarella Stuffed Chicken

Ingredients

2 Prime Time red peppers grilled or roasted, and seeded
1 bunch Prime Time asparagus grilled
4 boneless skinless chicken breasts
8 oz fresh mozzarella sliced into 8 slices
1/4 cup fresh grated Parmesan
1 tbsp Italian seasoning
Salt and pepper for seasoning

Instructions

Preheat oven to 400° F. Grease a 9x12 casserole dish.
Butterfly chicken breasts by slicing into the long side of the breast, stopping about 1⁄4 of an inch from the opposite side. Lay chicken breast in casserole dish open up.
Sprinkle the exposed insides of the chicken breast with half of the Italian seasoning and salt and pepper. Stack the roasted Prime Time red peppers, basil, and 1 slice of mozzarella on the bottom side of the chicken. Fold the top flap of the chicken over, tucking in the mozzarella, basil, and roasted red pepper as necessary. Sprinkle with remaining Italian seasoning.
Bake chicken for 30-40 minutes (or until chicken is no longer pink).
Take chicken out of the oven and turn the oven to a high broil. Top chicken with remaining mozzarella slices and sprinkle with Parmesan cheese. Broil until cheese is browned and bubbly, about 5 minutes.
Serve with grilled Prime Time asaparagus.

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Chicken Cutlet Sandwich on a whole wheat role with Roasted Red Peppers, Mozzarella, and Zucchini

One of our favorite ways to enjoy a perfectly, pan fried, chicken cutlet is with a great salad. In fact, we often place our salad right on top of our chicken cutlet and let our homemade vinaigrette penetrate into the crust of the cutlet – leading to a great combination of crunchy bread coating, steamy and moist chicken, and acidic/extra virgin olive oil flavors from the dressing and salad. When frying chicken cutlets we often make large amounts and have plenty of left overs for chicken parmigiana and sandwiches. One of our favorite types of chicken cutlet sandwiche includes whole milk mozzarella, roasted red peppers marinated in extra virgin olive oil and garlic, and sauteed zucchini. Here’s our quick recipe for Chicken Cutlet Sandwich with Roasted Red Peppers, Mozzarella, and Zucchini:

Chicken Cutlet Sandwich with Roasted Red Peppers, Mozzarella, and Zucchini

2-3 medium sized chicken cutlets (1 or 2 day old chicken cutlets work best)
2-3 slices of whole milk mozzarella
4-5 pieces of red roasted peppers
2-3 tablespoons of pan sauteed zucchini with onions
1 whole wheat role
Extra Virgin Olive Oil
Kosher salt and freshly ground black pepper

Slices your role in half and drizzle some extra virgin olive oil on both sides. Assemble the chicken cutlets on one side of the role and the cheese, roasted peppers, and zucchini on the other. Season the side with the vegetables and cheese with a bit of Kosher salt and freshly ground black pepper.

Chicken Cutlet Sandwich with Roasted Red Peppers, Mozzarella, and Zucchini

Author: Vincent Scordo Lead Italophile (and/or lover of all things Italian).