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Tuscan-Style Stuffed Chicken with Roasted Pepper Pan Jus

Oven roasted potatoes, onions, zucchini, red peppers and eggplant (Europe’s Best® Tuscan Inspired Blend) taste fabulous rolled up with crumbled feta cheese in chicken cutlets and cooked in a fragrant chicken stock flavoured with chopped shallot, fresh sage and peppers. Enjoy!

Preparation Time: 40 minutes
Cook Time: 45 minutes
Freezing: not recommended
Serving: 8 servings

Ingredients:

•   30mL (2 tbsp) butter
•   15mL (1 tbsp) fresh sage, chopped
•   Salt and pepper to taste
•   400g (1 bag) Europe’s Best® Tuscan Inspired Blend, frozen
•   125mL (½ cup) feta cheese, crumbled
•   150g/5oz each (8) chicken cutlets
•   15-30mL (1-2 tbsp) olive oil
•   Salt and pepper to taste
•   125mL (½ cup) ) All Purpose Flour
•   2mL (½ tsp) each paprika, garlic powder and salt
•   15mL (1 tbsp) olive oil

Pan Sauce:
•   1 shallot, finely chopped
•   15mL (1 tbsp) sage, finely chopped
•   250mL (1 cup) chicken stock
•   8 Europe’s Best Roasted Red and Yellow Parrilla Peppers, frozen

Preparation:

1.  Melt butter over high heat in large skillet.
2.  Add sage, salt and pepper and cook until fragrant, about 2 minutes.
3.  Add frozen vegetables and cook according to package directions for stovetop.
4.  Reserve in bowl and cool.
5.  Add feta cheese, reserve. Meanwhile, wipe pan dry.
6.  Place chicken cutlets on work surface and sprinkle with salt and pepper.
7.  Place about ¼ cup (50mL) vegetable mixture on shorter side of each cutlet.
8.  Roll chicken from shorter end (jelly roll style) and secure with toothpicks.
9.  Combine flour, paprika and garlic powder and salt in shallow bowl.
10.  Dip each stuffed chicken breast in flour, shaking off excess.
11.  Heat 1 tbsp (15mL) olive oil in skillet over high heat.
12.  Brown chicken breasts in batches, if necessary, turning to ensure even browning.
13.  Remove from pan (chicken will not be cooked through at this point).
14.  Add shallot and sage to pan and sautee about 1 minute.
15.  Add chicken stock and stir to pick up any bits from bottom.
16.  Place partially cooked chicken back into pan, bring to a boil, reduce heat to simmer, add peppers and cover.
17.  Cook an additional 8-10 minutes, or until juices are clear.
18.  Carefully remove all toothpicks and slice each chicken parcel diagonally.
19.  To serve, arrange chicken spirals on plate and garnish with pan sauce and peppers.

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