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Stuffed Chicken Cutlets with Braised Escarole MICAHEL SYMON

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Michael Symon’s fridge raid reigns supreme with this delicious dish!

1 cup toasted breadcrumbs
1 cup leftover caramelized onions
1/2 cup blue cheese (crumbled)
1/4 cup parsley leaves
3 tablespoons olive oil
4 chicken cutlets
1/4 cup flour
2 tablespoons olive oil
Kosher salt and freshly ground black pepper (to taste)
2 tablespoons olive oil
1 red onion (peeled, thinly sliced)
2 cloves garlic (peeled, smashed)
1 head escarole (leaves removed and torn)
1 can white beans (drained, rinsed, 15 ounces)
1/2 cup white wine
1 cup tomato sauce
1/2 cup chicken stock
Kosher salt and freshly ground black pepper (to taste)

For the Stuffed Chicken: In the bowl of a food processor add the breadcrumbs, caramelized onions, blue cheese, parsley, olive oil and pulse to combine. Season with salt and pepper.
Place 2 tablespoons of the filling on one of the short ends of the chicken cutlet. Roll like a jelly roll and seal with a toothpick. Repeat with remaining 3 cutlets.
Heat a large cast-iron skillet over medium-high heat and add olive oil. Season the rolled chicken with salt and pepper, dredge lightly in flour and place in the skillet. Cook until browned on all sides, about 5 minutes. Remove to the braised escarole, cover and continue to cook for another 5 minutes. Serve.
For the Braised Escarole: In a large shallow pot add 2 tablespoons of olive oil and heat over medium-high heat. Add onion and cook until almost tender, about 4 minutes. Add the garlic, escarole, and white beans and cook an additional minute. Add the white wine, tomato sauce and chicken stock, bring to a boil and reduce to a simmer. Allow to cook for 7 minutes before adding the chicken.
Tip: Use your favorite cheeses and herbs to stuff chicken cutlets. Roll the chicken cutlets the night before for easy prep the next day.

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