Real Recipes From Real Home Cooks ®

sun-dried tomato & veggie stuffed chicken cutlets

(2 ratings)
Blue Ribbon Recipe by
Lori Ann
Pompano, FL

I love vegetables and was a bit tired of traditional bread stuffing so I decided to try something a little different. It turned out to be a winner when I stuffed chicken cutlets with zucchini, caramelized onion and just to add some zing a smear of sun-dried tomato spread. Enjoy!

Blue Ribbon Recipe

Sun-dried tomatoes are the star of this dish! They really add a nice tanginess to the chicken. But the caramelized onions add a hint of sweetness that cuts the tart of the tomatoes. With the perfect amount of seasoning, this is a simple but elegant dinner the family will love.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 6 serving(s)
prep time 30 Min
cook time 45 Min
method Bake

Ingredients For sun-dried tomato & veggie stuffed chicken cutlets

  • 6
    chicken cutlets
  • 2
    zucchini, shredded
  • 1 Tbsp
    onion powder
  • 1/2 tsp
    garlic powder
  • 1
    small onion, sliced thin
  • sun-dried tomato spread (I use California Sun-Dry brand)
  • seasoned salt
  • pepper

How To Make sun-dried tomato & veggie stuffed chicken cutlets

  • Shredded zucchini cooking in a pan.
    Shred zucchini. Add olive oil, zucchini, onion powder and garlic powder to skillet and saute until cooked. Set aside and let cool.
  • Onions caramelizing in a pan.
    Place sliced onion in a small skillet and cook on low until carmelized. Set aside and let cool.
  • Sun-dried tomato spread on raw chicken.
    Place chicken cutlets on baking pan and season both sides with seasoned salt and pepper. Spread each cutlet (one side only) with sun-dried tomato spread. I use a little over a teaspoon on each cutlet.
  • Shredded zucchini on top of raw chicken.
    Place a layer of the cooked zuchinni on each cutlet.
  • Caramelized onions on chicken cutlets.
    Sprinkle each cutlet with the carmelized onion.
  • Chicken breasts cooking in the oven.
    Fold each cutlet in half and skewer with a toothpick. Sprinkle top with a little onion powder and paprika (optional) for color.
  • Cooked stuffed chicken breasts.
    Roast at 375 degrees for about 30-35 minutes.