Stuffed Chicken

This was a really time consuming meal to make. But it was so worth it because we loved it! I've seen the idea of rolling up chicken cutlets before but never tried it since I was honestly a little intimidated. I finally decided to just give it a try and just started putting it together. I stuffed it with corn and pieces of bread stuffing. It can be stuffed with countless other items: in example whole wheat bread for a healthier version, rice, mushrooms etc.

-1 Package Chicken Cutlets

Sauce to marinate:
-1 Tablespoon Soy sauce
-1 Tsp Veg Oil
-1 Tablespoon Brown Sugar
-A pinch of Paprika, Garlic Powder Salt and Pepper
-1 Tsp Lemon Juice

-1 Medium Sized Can Corn

-10 Slices Rye Bread broken into small pieces and Sprinkled with some parsley, olive oil, salt and sugar.

- 1 Egg

-1/2 Cup Corn Flake Crumbs

Dijon Dipping Sauce- 2 Tablespoons Dijon Mustard, 1 Tablespoon Honey, 1 Tsp Veg Oil, Pinch Salt

Marinate chicken cutlets in sauce for 1/2 hour to hour in refrigerator. This softens and moistens it. If there isn't enough time this step can be skipped. Then prepare bread stuffing. Pound chicken with poultry hammer to flatten and thin it out. Then place bread stuffing and about 2 tablespoons of corn all over it. Roll it tightly over mixture. Then secure with toothpicks. Bake on 400 for about 15-20 minutes or until it seems ready. Then whisk up an egg on a plate. Spread corn flake crumbs on another. Pull toothpicks out of chicken before rolling it in egg and then in c.f. crumbs. Then bake for another 10 minutes or until breading seems browned and ready. Let it cool off a little and then cut in 2-3 inch sections.
Prepare dijon dipping sauce. Either Drizzle it over pieces of chicken or serve on side to dip into.

Can be served with rice or french fries or any other side dish. 


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