For the Purim seuda (feast) this year, Don did almost all of the shopping for ingredients. My mother had emergency surgery shortly before Purim and I spent the week with her in Cleveland.  That meant that I would not have the time to shop and fully prepare for the seuda.  Don offered to help by doing the shopping for me.

Don did an awesome job shopping for the meat and chicken.  He bought thin sliced chicken cutlets for me to grill as one of the main dishes.   When I saw how thin the cutlets were, I was nervous that they would overcook easily.   So, I decided to develop a recipe that would accommodate cutlets that were butterflied and very thin.

I also had a bagful of frozen rice from a previous dinner party and lots of leftover frozen bread.  Keeping in mind that Pesach (Passover) was around the corner, I was eager to create a stuffing recipe that would use my leftover rice and bread.

And, so this stuffed chicken recipe was developed.

INGREDIENTS

1 package chicken cutlets
marinade or salad dressing
Spicy Mayo or mayonnaise
french fried onions

stuffing

2 cups of breads cut into large cubes
1 cup of cooked rice (optional)
1 large onion, diced and sauteed with 4 minced garlic cloves
salt and pepper to taste

 

 

DIRECTIONS

In a zipper bag, marinate chicken with dressing or marinade for at least one hour.  Crush french fried onions.

Saute onion and garlic until just starting to brown.  Soften bread by soaking in water and then squeezing out extra water.   Create stuffing by combining bread, rice, sauteed onion and garlic and seasonings.

Preheat oven to 375 degrees F.

Line a baking sheet with parchment paper or greased foil.

Open each chicken cutlet and fill with a golf-size clump of stuffing.  Roll chicken cutlet around stuffing and place seam side down on lined baking sheet.  Leave a bit of space in between chicken cutlet rolls taking care not to crowd the cutlets.

Using a silicone brush, brush each stuffed cutlet with spicy mayo or mayonnaise and then coat generously with crushed french fried onions.

Lightly drizzle olive oil or spray with cooking spray.  Bake for 30 minutes, cutting largest stuffed chicken roll open to ascertain that chicken is no longer pink on the inside.