Margherita Stuffed Chicken Cutlets

Ingredients

• 1 lb boneless skinless chicken breast
• 4 oz mozzarella cheese, shredded
• 6 g fresh basil leaves
• 1 cup crushed tomatoes
• 1 clove garlic
• 1 tbsp olive oil
• 0.5 tsp salt
• 0.25 tsp black pepper
• 0.25 cup all-purpose flour(optional)
• 1 large eggs(optional)
• 0.25 cup breadcrumbs(optional)

Instructions

1. 1

   Prep (20 min): Slice the chicken breasts horizontally to make 2 thin cutlets per breast. Season both sides with salt and black pepper. If needed for easier handling, lightly coat cutlets with flour, then dip in beaten egg, then press into breadcrumbs.

2. 2

   Stuff (10 min within prep): Place shredded mozzarella and a few basil leaves on each cutlet. Fold/close and press edges firmly so the cheese stays inside.

3. 3

   Cook (20 min): Heat olive oil in a skillet over medium heat. Cook cutlets 4–5 minutes per side until golden and cooked through (internal temperature 165°F / 74°C). If cheese needs more time to melt, cover the skillet for 1–2 minutes near the end.

4. 4

   Make topping (during cook): In a small pan or the same skillet after removing cutlets, sauté minced garlic for 30 seconds. Stir in crushed tomatoes and simmer 3–5 minutes. Season with a pinch of salt and pepper.

5. 5

   Serve: Spoon tomato-basil topping over the cutlets and finish with remaining basil.