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These are the ramblings of a self-described wheat, grain and gluten-free “gourmet girl” that loves to cook and eat good food. I love creating and sharing recipes and photographing “beautiful food”. In July 2012, I eliminated wheat, grains and added sugar from my diet and rediscovered real, whole fresh foods again and effortlessly lost 65+ pounds. Join me in my wheat, grain and gluten-free journey. See how easy it is to enjoy grain free gourmet, one meal at a time! Welcome to my blog. Enjoy!
Tuesday, September 10, 2013
Chicken Cutlets Stuffed w/ Spinach, Prosciutto and Herbed Chèvre
This evening I decided to use the package of chicken cutlets I had in the fridge. This weekend, I had picked up a small 4-ounce log of garlic and herb chèvre made by Ile de France (fresh grass-fed goat cheese). I quickly prepared a 5-ounce container of fresh organic baby spinach that I lightly sauteed just until wilted and then coarsely chopped. On my way home this afternoon, I stopped by the store to pick up a few slices of Boar's Head prosciutto to use in my stuffed/rolled chicken cutlets. I placed my 6 chicken cutlets between plastic wrap and used my meat pounder to flatten them to about 1/8" thick. I laid the cutlets out on a board and placed a slice of prosciutto on each cutlet, divided the spinach up between my 6 cutlets, zested about 1 teaspoon of fresh lemon zest over top of the spinach, divided the chèvre between the cutlets and crumbled it on top of the spinach and lemon zest layer. I rolled each cutlet up lengthwise into tight little bundles, dipped them in egg wash (1 egg beaten with a splash of water, sea salt and black pepper) and then rolled them in my crumb mixture to lightly coat (1/4 cup almond flour, 2 tablespoons ground golden flax, 2 tablespoons grated Parmesan, 1/2 teaspoon Italian seasoning, 1/4 teaspoon onion powder and a dash of garlic powder). I placed them in a lightly oiled baking dish and dusted them with paprika, then baked in a 350 degree F oven for about 30 minutes. I served them alongside roasted brussels sprouts and the leftover white cheddar cauliflower mash from Sunday night's dinner. The chicken turned out delicious. I snapped a few photos for you to see below. Enjoy!
You are SO creative! The chicken cutlets look fabulous. I definitely want to try this one. :)
ReplyDeleteThanks, Kath -- I hope you enjoy it; it was a good combination and you can swap out a different cheese or veggie too if you prefer. :-)
ReplyDeleteGG, these chicken roll-ups must be so flavour full,I can not wait to make these, great ingredients!
ReplyDeleteJust wanted to alert people that the Swerve special runs through Sept.30th
Bis bald, Barbara.
Wheres the bacon??????????????
ReplyDeleteI love that herb chevre! So delicious! good idea to put it in the chicken and a time saver from having to mix up your own filling!
ReplyDeleteHi Barbara! Hope you enjoy them. Thanks for the tip about the Swerve special going until Sept. 30th! That's great!!! :-)
ReplyDeleteHi Anonymous! The prosciutto I put in them is an Italian dry-cured ham -- but bacon would be good in there in place of that if you prefer! :-)
ReplyDeleteHi Patricia! The chevre is nice since it comes in herb/garlic and a few other flavors, too I believe -- you are right, it does save a step from having to add our own! :-)
ReplyDeleteHi GGC,
ReplyDeleteWow, these are really lovely! I don't know how in the world you keep coming up with all these wonderful recipes! :-)
Hi CyberSis! Thanks...I have so many recipes rattling around in my head -- just hope I live long enough to try them all! ;-)
ReplyDelete