Breaded Chicken Cutlets with Stuffing recipe
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Ingredients
- ¾ cup dry bread crumbs ½ teaspoon chopped parsley ½ teaspoon salt ½ teaspoon paprika ¼ teaspoon dried basil ⅛ teaspoon ground black pepper 7 tablespoons butter, divided 1 egg 4 boneless, skinless chicken breast halves, pounded to 1/2-inch thickness 2 tablespoons chopped onion 1 cup chicken broth 4 cups bread cubes 2 tablespoons chopped parsley ½ teaspoon salt ¼ teaspoon dried sage ¼ teaspoon ground black pepper
Nutrition Info
- 502.7 caloriescarbohydrate: 33.6 gcholesterol: 165.8 mgfat: 26.5 gfiber: 2.1 gprotein: 31.2 gsaturatedFat: 14.4 gservingSize: -sodium: 1426.4 mgsugar: 3.4 gtransFat: : -unsaturatedFat: : -
Directions Breaded Chicken Cutlets with Stuffing
Directions
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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.