Recipe Background
Your beloved (but sometimes boring) bird is getting a tasty and flavorful glow-up! How?! It's all in the name. These Stuffed Chicken Cutlets are filled with melty cheese and herbaceous thyme to ensure that every slice is oozing with deliciousness. This dressed-up main is the perfect focal point for any dinner, and it's just so simple to make, you'll want to enjoy it all the time! So, go ahead! Fill your tummy to the brim with these filled-to-the-brim Stuffed Chicken Cutlets! You're going to love this transformation!
Your beloved (but sometimes boring) bird is getting a tasty and flavorful glow-up! How?! It's all in the name. These Stuffed Chicken Cutlets are filled with melty cheese and herbaceous thyme to ensure that every slice is oozing with deliciousness. This dressed-up main is the perfect focal point for any dinner, and it's just so simple to make, you'll want to enjoy it all the time! So, go ahead! Fill your tummy to the brim with these filled-to-the-brim Stuffed Chicken Cutlets! You're going to love this transformation!
Ingredients
- 4 (6-ounce) chicken cutlets pounded to 1/2-inch-thick
- 4 slices Havarti cheese thinly sliced, divided
- 4 teaspoons thyme chopped, divided
- 1/2 cup chicken stock
- 1/4 cup heavy cream
- 1 tablespoon plus 1 teaspoon Dijon mustard
- salt to taste
- freshly ground pepper to taste
- 2 large eggs
- 2 tablespoons parmesan cheese freshly grated
- all-purpose flour to taste
- extra-virgin olive oil to taste
Directions
- Preheat the oven to 350 degrees F.
- Use a small knife to cut a 4x3-inch pocket into one side of each of the chicken cutlets.
- Insert 1 slice of the Havarti cheese into each of the pockets followed by 1 teaspoon of the thyme, spreading it out evenly in each pocket.
- Press the pockets gently to close them.
- Heat a small saucepan over medium-high heat.
- Add the chicken stock and the heavy cream to the saucepan.
- Bring the stock-cream mixture to a boil and cook until the liquid reduces to 1/2 cup, about 5 minutes.
- Whisk the Dijon mustard into the stock-cream mixture and boil, whisking occasionally, for 30 seconds.
- Season the stock mixture with the salt and the pepper, then transfer the saucepan from the heat.
- In a shallow bowl, add the eggs and beat to combine.
- Beat the parmesan cheese into the eggs.
- In a shallow bowl, add the flour.
- In a large nonstick skillet over medium-high heat, heat 1/4 inch of the olive oil.
- Sprinkle the stuffed chicken cutlets with the salt and the pepper.
- Dredge 2 of the chicken cutlets in the flour, shaking off any of the excess.
- Coat the floured chicken cutlets with the egg mixture.
- Fry the chicken cutlets until golden, about 2 minutes per side.
- Transfer the chicken cutlets to a large, rimmed baking sheet.
- Repeat the coating and frying process with the remaining chicken cutlets.
- Bake the chicken cutlets until they reach an internal temperature of 165 degrees F, about 12 minutes.
- Reheat the stock mixture over medium heat, and then pour it evenly into four serving plates.
- Place the chicken cutlets on top of the sauce.
- Serve.
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