Monday, September 15, 2008

Mediterranean Stuffed Chicken Cutlets

I wish that I had cut this chicken in half before photographing it to give you an idea of the filling, but I did not...sorry! This was really flavorful and moist which is hard to do sometimes with chicken cutlets. I bought chicken cutlets already prepared, but you could use standard chicken breasts and cut them in half lengthwise. In a medium bowl mix: 1/2 cup feta, 1/2 jarred roasted red bell pepper finely chopped, 1/4 cup chopped olives, 3 scallions thinly sliced, 1/4 tsp oregano. Mix ingredients and set aside. Lay cutlets flat and put equal amounts of feta mixture in the middle of each cutlet. Roll cutlet and place on baking sheet seam side down. Season with salt and pepper and bake at 350 degrees for about 30 minutes. Top with crushed tomatoes or tomato based sauce of your liking. Makes enough filling for 4 cutlets.
Chicken Cutlets- 3 blocks
1 2oz chicken cutlet stuffed- 2 1/4 blocks protein/ 1 block fat)
1 1/2 cups green beans (1 block carbs)
2 cups mixed greens with kidney beans, pecans, feta and olive oil dressing (2 blocks carbs/ 2 blocks fat)
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