28 January 2016: With leftover kumquat peperonata from the previous dinner, I stuffed thin chicken cutlets with the mixture and added a green salsa sauce. What a surprisingly delicious dish this turned out to be! It is simple to make but elegant enough for company too and uses simple ingredients that you might find in your pantry or freezer. Best, Donna:
Donna’s Green Salsa Chicken Cutlet Rolls with Kumquat Peperonata
Ingredients:
1 pound boneless, skinless chicken cutlets (~ 3 - 4)
Salt and pepper to taste
1-1/2 cups Donna’s Kumquat Peperonata (see 27 January 2016 blog posting for recipe)
1/2 cup Kalamata olives, sliced
1 cup green salsa (e.g., Herdez salsa verde or other brand)
1/4 cup Mexican blend cheese, shredded
Method:
Preheat oven to 375 degrees F. Line a baking pan with foil and spray with cooking oil. Season cutlets. Mix together peperonata and olives and spoon mixture on top of each cutlet, roll up and place on foil. Pour green salsa on top of chicken rolls and bake for 30 minutes. Remove from oven, top with cheese and bake for 15 more minutes. Serve immediately.
Serves 3 - 4.
Copyright 2016.
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