Crispy Garlic Herb Stuffed Chicken Cutlets
Ingredients
For the Chicken:
* 4 boneless, skinless chicken breasts
* 1 teaspoon salt
* ½ teaspoon black pepper
* 1 teaspoon garlic powder
* 1 teaspoon paprika
For the Filling:
* 4 oz (115 g) cream cheese, softened
* ½ cup shredded mozzarella cheese
* 2 tablespoons chopped fresh parsley
* 1 tablespoon chopped chives
* 2 cloves garlic, minced
For Breading:
* 1 cup all-purpose flour
* 2 large eggs, beaten
* 1½ cups breadcrumbs (Panko preferred)
* ½ teaspoon Italian seasoning
For Cooking:
* 3 tablespoons olive oil
* 1 tablespoon butter
For Garnish:
* Fresh parsley
* Red pepper flakes
* Hot honey or garlic butter drizzle (optional)
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Instructions
1. Carefully cut a pocket into each chicken breast without slicing all the way through.
2. In a bowl, combine cream cheese, mozzarella, parsley, chives, and minced garlic. Mix until smooth and well combined.
3. Stuff each chicken breast pocket generously with the cheese mixture. Secure with toothpicks if needed.
4. Season the chicken with salt, pepper, garlic powder, and paprika.
5. Prepare three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Italian seasoning.
6. Dredge each stuffed chicken breast in flour, then dip into the eggs, and finally coat thoroughly with breadcrumbs.
7. Heat olive oil and butter in a large skillet over medium heat.
8. Cook the chicken for 5–6 minutes per side until golden brown and crispy. Reduce heat if browning too quickly.
9. Transfer to a baking sheet and bake at 375°F (190°C) for 12–15 minutes, or until the internal temperature reaches 165°F (74°C).
10. Rest for 5 minutes before slicing.
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Garlic Chili Drizzle (Optional)
Mix:
* 2 tablespoons melted butter
* 1 teaspoon honey
* ½ teaspoon red pepper flakes
* 1 minced garlic clove
Drizzle over the hot chicken
