Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Friday, January 13, 2012

Fresh Mozzarella and Broccoli Stuffed Panko Baked Chicken Cutlets with Marinara Sauce

So, being the beginning of a new year and trying to eat light, I have been looking for ideas of tasty meals without a lot of calories in it.
There was a broccoli and cheddar stuffed chicken breast on pinterest last night and that's what gave me the idea, i didn't want plain baked chicken breast, so gave it a toss in a egg wash and covered in panko crumbs, baked it and made fresh marinara sauce to pour over it! It was delicious and light, had some white rice and mixed greens and grape tomatoes with it.




Ingredients for 6 rolls:
3 boneless chicken breasts, sliced into 2 fillets each
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1/2 cup light italian dressing
1 cup broccoli, blanched and chopped
6 slices fresh mozzarella, cut in half each
2 eggs, lightly beaten
1 cup panko, seasoned with 1 teaspoon oregano
toothpicks(about 12), i used twine since i didn't have toothpicks, just be careful removing the twine so you don't loose the panko crust
olive oil spray
3 cups homemade marinara sauce(recipe follows) or store bought





Preheat oven to 350F.
Sprinkle salt, pepper and garlic powder all over chicken breasts.
In a cutting board, lay slices of chicken breast, add a teaspoon of italian dressing to each, top with broccoli and 2 pieces of fresh mozzarella. Roll each carefully and secure with a couple of toothpicks each. Place stuffed chicken on top of a rack in a cookie sheet. Spray with olive oil. Bake for 15 minutes, turn them, spray olive oil and bake for another 15 minutes. Place under broiler and cook on high for 1-2 minutes, always keeping an eye so it won't burn.


Remove toothpicks and serve topped with marinara sauce.

Marinara sauce: will make 4 cups
1 tablespoon olive oil
1/2 onion, chopped
5 cloves of garlic, chopped
1 teaspoon dried or fresh oregano
1 teaspoon dried or fresh basil
1 teaspoon crushed red pepper flakes
1 teaspoon garlic powder
1 64oz can whole peeled tomatoes
2 tablespoons tomato paste
1 teaspoon sugar
salt and fresh pepper to taste


In a saucepan heat olive oil and onions until translucent, about 5 minutes. Add garlic and spices and cook for 2-3 minutes. Add tomatoes, tomato paste, sugar, salt and pepper and with a immersion blender, pulse it a few times. I like the sauce slightly chunky. Bring to a boil and simmer for 15 minutes. Serve hot over chicken




14 comments:

  1. what exactly does 'blanched' mean for the broccoli? :-)

    thanks!

    ReplyDelete
  2. Maddison, Just boil some water, and throw the broccoli in for 2 minutes until the color turns dark, just a little start on the cooking process and added moisture , since it will cook more inside the chicken. XO

    ReplyDelete