Tomato-and-Garlic-Stuffed Chicken Cutlets

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 29 Gen 2026

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This Mediterranean-inspired tomato and garlic stuffed chicken is a vibrant, low-carbohydrate main course that delivers maximum flavour with minimal effort. By stuffing thin chicken cutlets with a punchy paste of fresh flat-leaf parsley, garlic, and anchovy, the meat stays incredibly succulent during cooking. The addition of sliced plum tomatoes provides a sweet acidity that balances the savoury depth of the herbs, creating a sophisticated dish that feels far more indulgent than its healthy profile suggests.

As a diabetes-friendly recipe, this dish focuses on lean protein and heart-healthy olive oil, making it a nutritious choice for a midweek dinner. The quick pan-searing method ensures a golden exterior while the brief steaming period under a lid keeps the chicken tender. Serve these stuffed cutlets alongside a crisp green salad or some steamed seasonal vegetables for a light yet satisfying meal that the whole family will enjoy.

Ingredients for Tomato-and-Garlic-Stuffed Chicken Cutlets

1 large garlic clove, minced and mashed
1 tablespoon anchovy paste
1/4 tazza di prezzemolo a foglia piatta finemente tritato
2 cucchiai di olio d'oliva, divisi
4 (1/4-pound) pieces chicken scallopini (cutlets flattened to 1/4 inch thick)
1 large plum tomato, cut crosswise into 8 slices, discarding ends

How to make Tomato-and-Garlic-Stuffed Chicken Cutlets

Stir together garlic, anchovy paste, parsley, 1/2 tablespoons oil, and 1/4 teaspoons pepper.

Pat chicken dry, then spread with parsley mixture. Fold chicken in half crosswise and insert 2 slices of tomato into each pocket. Season outside of pockets with 1/4 teaspoons salt and 1/4 teaspoons pepper (total), then brush with 1/2 tablespoons oil.

Heat remaining tablespoon oil in a large nonstick skillet over medium-high heat until hot. Add chicken and brown 2 minutes per side. Reduce heat to low and cover skillet, then cook until chicken is just cooked through, 3 to 5 minutes more. Serve with pan juices.

Avvertenza

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