Skillet Baked-Rolled Stuffed Chicken Cutlet Parmigiana

Get out the pasta to accompany this dish! You will love it! Using 2 boneless/skinless chicken breasts carefully cut through the middle making two pieces. Place each one half in between waxed or parchment paper and using a meat mallet or rolling pin flatten out chicken breast into a cutlet, repeat with the second chicken breast making 4 cutlets.

We love cheese and I use grated pecorino-romano and mozzarella in the center of each cutlet, roll it up and secure with a toothpick (I suggest soaking toothpicks in water 15 minutes before using). Once the rolled up cutlets are filled and secured, place in a cast iron skillet. Pre heat your oven to 400 F. I use one 22 ounce jar of homemade tomato sauce (from my garden tomatoes) use your favorite tomato/marinara sauce and cover the rolled cutlets. Add one more cup of grated mozzarella cheese to the top. Cover with aluminum foil and place into the hot oven. Bake for 35 minutes, remove foil and bake additional 5 minutes to brown up the mozzarella. Garnish with fresh chopped parsley. Serve with your favorite pasta and a garden fresh green salad, and do not forget the Italian sliced bread and butter! Mama-Mia it is soooooo good!
Remember to remove toothpicks!!!

Enjoy! Its a favorite here!

Cheryl “Chefie Cooks” Wiser.

The Wiser Cook.

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4 thoughts on “Skillet Baked-Rolled Stuffed Chicken Cutlet Parmigiana

  1. I love your recipes Cuz. So fast and easy, the way mine should be. Key word “should”, because I keep adding stuff until there’s not much left in the kitchen to work with. Never tried stuffing a chicken breast though, or rolling one up for that matter. Should be fun.

    Liked by 1 person

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