Stuffed Chicken Cutlets (Oamc)

• 8 ounces feta cheese
• 1/2 cup roasted red pepper, rinsed and patted dry
• 3 scallions, thinly sliced
• 1 teaspoon oregano
• 1 teaspoon basil
• 16 chicken cutlets
• salt and pepper, to taste
• 2 cups tomato sauce (optional)

1. Combine feta, peppers, scallions, oregano, and basil in a medium bowl.
2. Place cutlets on a flat surface, smooth side down. Spoon about 2 tbsp of feta mixture into the center of each cutler and the fold short sides in and then long sides creating a packet. Arrange packets, seam side down on a wax paper lined baking sheet making sure they do not touch each other. Freeze until firm-about an hour. Place into a ziploc bag, label and date. These can be frozen up to 8 weeks.
3. To serve: preheat oven to 400u0b0F
4. Lightly grease two baking sheets and place frozen cutlets, seam side down. lightly season with salt and pepper and bake for 30-40 minutes or until chicken is cooked through. If desired, top with warmed tomato sauce.

feta cheese, red pepper, scallions, oregano, basil, chicken cutlets, salt, tomato sauce

Taken from www.food.com/recipe/stuffed-chicken-cutlets-oamc-182463 (may not work)