- Breading:
- 3/4 cup dry bread crumbs
- 1/2 teaspoon chopped parsley
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 teaspoon dried basil
- 1/8 teaspoon ground black pepper
- 7 tablespoons butter, divided
- 1 egg
- 4 boneless, skinless chicken breast halves, pounded to 1/2-inch thickness
- Stuffing:
- 2 tablespoons chopped onion
- 1 cup chicken broth
- 4 cups bread cubes
- 2 tablespoons chopped parsley
- 1/2 teaspoon salt
- 1/4 teaspoon dried sage
- 1/4 teaspoon ground black pepper
- Combine bread crumbs, 1/2 teaspoon parsley, 1/2 teaspoon salt, paprika, basil, and 1/8 teaspoon pepper in a shallow bowl.
- Put 3 tablespoons butter in a microwave-safe bowl. Heat in the microwave until melted, about 30 seconds. Whisk together with egg in a shallow bowl.
- Dip each piece of chicken in butter mixture; coat well with breading. Place on a plate.
- Combine remaining 4 tablespoons butter and chopped onion in a microwave-safe, 10-inch pie plate. Cook in the microwave on high until tender, 1 to 3 minutes. Add broth and cook in the microwave until boiling, 2 to 4 minutes. Stir in bread cubes, 2 tablespoons parsley, 1/2 teaspoon salt, sage, and 1/4 teaspoon black pepper. Mix stuffing until moist.
- Divide stuffing into 4 mounds arranged around the edge of the pie plate. Top each mound with a breaded chicken cutlet, leaving center of plate empty. Cover pie plate with a paper towel.
- Cook in the microwave on high until chicken is no longer pink in the center and the juices run clear, about 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let stand 5 minutes before serving.
05/28/2019
recipepes.com
breaded chicken cutlets with stuffing, recipe
PT15M
PT1H
5
455 calories
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