Cheese and Spinach Stuffed Chicken Cutlet

I call it kitchen therapy.  When the world doesn’t seem to be working the way I want it to work, I know I can step into my kitchen and at least control something.  Cooking places me firmly in command.  I wield steel in my hands, master fire, and unleash my primal self – along with spices and some culinary skill.

Nothing lets you get out aggression more than beating a chicken cutlet flat.  Trust me, if you haven’t done it, do it.  Better than a punching bag at the gym.

Additionally, once you know how to pound out a cutlet in this way, the possibilities of the different ways to fill the cutlet are endless.

Cheese and Spinach Stuffed Chicken Cutlet
Recipe Type: Entree
Author: Sean D. Francis
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Serves: 2
Cheese and Spinach Stuffed Chicken Cutlet
  • 1 chicken cutlet
  • 2 ounces Fontina cheese
  • 1/4 cup fresh chopped baby spinach
  • 2 Tbsp chopped walnuts
  • 2 Tbsp currants
  • 1 clove of garlic
  • 1/2 cup of red wine
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • Salt and pepper
  1. Preheat the oven to 350 degrees.
  2. Pound the cutlet flat. Be careful of pounding it too thin or else you’ll tear holes all the way through it which are annoying to patch.
  3. Once flattened, lightly season the meat with salt and pepper and lay down a layer of chopped spinach on the bottom third of the cutlet.
  4. Then place the cheese, walnuts, and currents on top of the spinach.
  5. Now lift it and roll the cutlet forward into a log.
  6. The chicken should stick to itself but you may want to secure it with a few toothpicks.
  7. Tuck in the ends of the roll as best you can to make sure the stuffing doesn’t fall out.
  8. Now heat an oven safe skillet with the olive oil in it.
  9. Mince the garlic and add to the oil.
  10. Season the outside of the chicken breast with salt and pepper and when the oil is to temperature, place the chicken in the pan seam side down. This will seal it.
  11. Keep turning the chicken every four or five minutes until it is thoroughly browned on all sides and transfer it to the oven to finish it.
  12. The chicken is thin enough that it will cook properly just in the pan, but I like to make sure the cheese is fully melted and to make sure that the meat hits the all important 165 degrees to make it absolutely safe to eat.
  13. After about ten or fifteen minutes in the oven, pull it out and transfer the cutlet to a cutting board to rest a few moments.
  14. In the skillet, add the red wine, balsamic vinegar, and butter. Get some heat under it and let it reduce down until it is a nice syrupy consistency (coats the back of a spoon).
  15. Cut the chicken into 2 inch pieces, arrange them on the plate and spoon the sauce over them.