Description
Chicken cutlets are rolled with a mix of sweet sausage, bread crumbs, cheese and Italian seasonings for a simple yet elegant meal.
Ingredients
Scale
- 3 tablespoons breadcrumbs
- 3 tablespoons chopped basil
- 2 tablespoons toasted pine nuts
- 1/2 teaspoon crushed fennel seeds
- 4 ounces mild turkey Italian sausage
- 1 ounce shredded provolone cheese
- 2 (8-ounce) skinless, boneless chicken breast halves
- 1/2 teaspoon pepper
- 1/4 teaspoon kosher salt
- 3 tablespoons all-purpose flour
- 1 tablespoon olive oil
- 1/2 cup dry white wine
- 3/4 cup unsalted chicken stock
- 2 tablespoons fresh parsley
Instructions
- Preheat oven to 400°.
- Combine breadcrumbs, basil, pine nuts, fennel seeds, sausage, and cheese in a medium bowl. Cut chicken breast halves horizontally to form 4 cutlets; pound each cutlet to 1/4-inch thickness using a meat mallet or heavy skillet.
- Sprinkle evenly with pepper and salt. Divide sausage mixture among cutlets. Roll up; secure with toothpicks. Sprinkle flour evenly over rolls.
- Heat a large skillet over medium-high heat. Add olive oil; swirl. Add rolls to pan, seam side down; cook 4 minutes or until lightly browned. Turn; place pan in oven.
- Bake at 400° for 12 minutes or until done. Remove chicken from pan. Return pan to medium-high heat. Add wine; cook 1 minute or until liquid is reduced by half, scraping pan to loosen browned bits. Add chicken stock; cook 3 minutes. Stir in parsley.
- Remove toothpicks; cut rolls into 1/2-inch slices. Serve with sauce.
Notes
Recipe from Cooking Light
Nutrition
- Serving Size:
- Calories: 354
- Sugar: 0.6 g
- Sodium: 279.1 mg
- Fat: 15.6 g
- Saturated Fat: 3.8 g
- Carbohydrates: 12.5 g
- Fiber: 1.5 g
- Protein: 36.3 g
- Cholesterol: 107.2 mg
