Breaded Chicken Cutlets With Stuffing

  1. Combine bread crumbs, 1/2 teaspoon parsley, 1/2 teaspoon salt, paprika, basil, and 1/8 teaspoon pepper in a shallow bowl.
  2. Put 3 tablespoons butter in a microwave-safe bowl. Heat in the microwave until melted, about 30 seconds. Whisk together with egg in a shallow bowl.
  3. Dip each piece of chicken in butter mixture; coat well with breading. Place on a plate.
  4. Combine remaining 4 tablespoons butter and chopped onion in a microwave-safe, 10-inch pie plate. Cook in the microwave on high until tender, 1 to 3 minutes. Add broth and cook in the microwave until boiling, 2 to 4 minutes. Stir in bread cubes, 2 tablespoons parsley, 1/2 teaspoon salt, sage, and 1/4 teaspoon black pepper. Mix stuffing until moist.
  5. Divide stuffing into 4 mounds arranged around the edge of the pie plate. Top each mound with a breaded chicken cutlet, leaving center of plate empty. Cover pie plate with a paper towel.
  6. Cook in the microwave on high until chicken is no longer pink in the center and the juices run clear, about 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let stand 5 minutes before serving.

breading, bread crumbs, parsley, salt, paprika, dried basil, ground black pepper, butter, egg, chicken, stuffing, onion, chicken broth, bread cubes, parsley, salt, sage, ground black pepper

Taken from www.allrecipes.com/recipe/260252/breaded-chicken-cutlets-with-stuffing/ (may not work)

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