You can find thin cutlets and this will eliminate the need for pounding down a boneless and skinless chicken breast.
Should you find a better price on the breasts then by all means pick those up. From there, you cake take each thick breast and slice it in half from right to left. Portions will increase if you do this. You will get two out of each breast half.
After you have sliced each breast in half lengthwise you will need to use a meat mallet and pound them down a bit more. Use plastic wrap or wax paper on either side of the chicken. Using the wrap or wax paper helps in not having bits of chicken or chicken juice flying willy nilly around your kitchen.
The first recipe is somewhat like chicken cordon bleu - minus the ham and an expensive cheese. Serve this over some white rice or even egg noodles if you happen to be out of rice. If your a potato sort of person make baked potato or do up some mashed. All up to you.
- 4 thin chicken cutlets
- 4 thin slices cheese (Swiss, Muenster - or any cheese of your choice)
- 2 tbsp. butter
- 1 tbsp. olive oil
- 1 tsp. fresh sage leaves - finely minced or fresh oregano (for dried spices use 1/2 tsp.)
- 1/2 cup chicken broth
- 1/4 cup white wine
- 2 tbsp. onion - finely minced
- 1 lrg. clove garlic - finely minced
- 1/2 cup of flour for dredging
- salt and pepper to taste
- After washing and drying your chicken cutlets, place them on a piece of waxed paper and season both sides with salt and pepper.
- Place a thin slice of the cheese on the cutlet.
- From the small end, begin to roll each one tightly and secure with one or two ties of butcher's twine.
- In a glass dish add in the flour and some salt and pepper to taste. Mix well.
- Roll the rolled and tied chicken in the flour coating all sides.
- Heat your skillet over moderately high heat and add in the olive oil and butter.
- Quickly brown the roll ups on all sides and remove to a platter.
- Turn the heat down to medium low and add in the white wine and deglaze the pan. Cook for about 2 minutes to reduce the alcohol.
- Add in the onion and garlic, stir for about 1 minute and add in the chicken broth and sage or oregano.
- Let the liquid reduce by half and add the roll ups back in the pan.
- Cover and simmer over low heat until the chicken is cooked through - about 5 minutes.
Portions are up to you - I most likely would have one and that would be plenty and for younger children one would be sufficient and with teenagers maybe two per portion. It's still fairly inexpensive. $4.16 per person based on four people, $2.77 for six. You are getting a tasty protein and some pasta for a filling meal.
- thin chicken cutlets (portion out how many you will cook)
- butchers twine
- salt and pepper to taste
- 2 - 3 tbsp. butter
- 2 tbsp. olive oil
- 1 1/2 - 2 cups panko bread crumbs (crush with your hands)
- 1 cup flour
- egg wash or just use some plain milk or half and half
- shredded mozzarella cheese - 1/4 of the bag for inside the roll ups plus extra for topping.
- spaghetti sauce
- spaghetti - cooked to manufacturer's directions
- Parmesan Cheese - about 2 tbsp. or 1/8 cup
- Crush the panko bread crumbs with your hands and add in the Parmesan Cheese and salt and pepper to taste. Mix well and set aside.
- In a separate bowl add about 1/3 cup of milk or half and half.
- In a third bowl add a cup or so of all purpose flour.
- Make sure you wash your chicken and dry it thoroughly. Also, remove any silver skin or any white tendons from the cutlets - an important step in assuring tender chicken.
- Place the clean and dry chicken on a board and put in a small amount of the cheese.
- Roll up from the short end and roll into a tight roll.
- Secure with butchers twine.
- Season the chicken with salt and pepper.
- Dredge in the flour.
- Dredge in the milk.
- Dredge in the panko mixture.
- Over moderately high heat melt the butter and olive oil in a deep skillet. When the pan is hot add in each one of the chicken roll ups.
- Do not over crowd your pan. Let them get a nice golden brown on all sides. Takes a couple of minutes.
- If they are browning too quickly turn your heat down to medium and using a pair of tongs turn the roll ups.
- Once they are browned remove them from the pan to an awaiting plate or platter.
- Get rid of any excess oil and wipe the skillet with paper towels.
- Add your favorite spaghetti sauce to the pan - may 1 1/2 to 2 cups of sauce. (Or, as I suggested above use a glass baking dish.)
- Place the chicken roll ups on top and sprinkle with extra shredded mozzarella cheese.
- Bake in a pre heated 375 degree oven (covered or uncovered) until the cheese is nicely melted and the internal temperature of the chicken is cooked safely to 165 degrees. About 40 minutes.
I ended up taking some left over pasta and putting right in the casserole dish. First sauce, pasta, sauce, chicken, sauce and shredded cheese.
DO NOT FORGET TO REMOVE THE STRING!