We are always on a quest to find ways to make our chicken dishes more interesting. It's just a no-brainer protein to keep on hand, but you need to have an arsenal of ways to prepare it to prevent it becoming a meal snooze fest!  Here, we've taken chicken cutlets, filled them with veggies and cheese and created a satisfyingly flavorful chicken dish. We hope you likey!


Chicken Cutlet Veggie Rollups

1 lb chicken cutlets

1 bunch chard, cut into squares or strips

1/4 c red bell pepper, diced 

1/4 c onion, diced

1/4 c shredded carrot

1 tomato, diced

2 cloves garlic, minced

1 extra large egg beaten in a deeper bowl 

1 c seasoned Panko crumbs 

1/4 c grated Parmesean 

1/2-3/4 c Mexican blend cheese

Pasta (of your choice/optional)

1 tbls olive oil 

3 tbls balsamic vinegar


Preheat oven to 350. Lightly oil a baking dish or sheet. Whisk olive oil, balsamic, salt and pepper together. 

Combine the veggies with the balsamic blend. Mix well and set aside.

Combine the Panko crumbs with the Parmesean cheese and season lightly with salt and pepper.

Sandwich the cutlets between two pieces of Saran Wrap and pound out lightly. Use a pound/push motion away from your body (or toward if you wish).

Remove top layer of plastic and season each cutlet lightly with salt and pepper.

Sprinkle a layer of cheese on each cutlet, then add a layer of veggies, then another layer of cheese. Do not add to many veggies, as you will not be able to roll them up.

Roll the cutlets as snugly as possible and secure with a toothpick. Then, dip in the egg mixture. 

Next, roll the cutlets around in the Panko Parmesan blend. 

Place in oiled baking dish and cook until golden brown and chicken is done throughout- around 25 minutes. 

While chicken is cooking, prepare the pasta of your choice. Take the remaining veggies and toss with a little olive oil and the hot pasta to wilt down a bit more. Enjoy!