Gluten-Free Ameri-Greek Stuffed Chicken

Calvin_Monk's Note:

We had some chicken cutlets, and some of the other basic ingredients, so etc...

• Total Time: 1 hrs 35 mins
• Prep Time: 1 hrs
• Cook Time: 35 mins

Ingredients:

Servings: 3

• 1 weber white wine and herb marinade
• ¼ cup extra virgin olive oil
• ¼ cup water
• 1 yellow pepper
• ¼ cup sun-dried tomato
• 4 ounces feta cheese
• 1 ounce shredded parmesan cheese
• 1 tablespoon italian seasoning
• 1 lb chicken cutlet

Directions:

1. This recipe works best in an 8 by 8 casserole dish.
2. Mix marinade, olive oil and water in a small bowl - marinate for 1 hour.
3. Preheat over to 350 degrees.
4. Slice yellow pepper Juliane style.
5. Layer 4-5 Pepper Slices in the center of chicken, followed by approximately a Tbsp of feta and a few sun-dried tomatoes and roll, lay against the side of the dish to keep roll tight. Repeat this process with the remaining 3 cutlets.
6. Toss the remaining yellow pepper slices in the marinade and pour in the center of dish. Sprinkle with Shredded Parmesan cheese and Italian Seasoning. Bake at 350 degrees for 35 minutes and enjoy.

Reviews

[Ma the meatloaf]

THANKS! My daughter was recently diagnosed with a gluten allergy, not celiac's, so at age 20 she is relearning to eat while in college. We made this recipe and the whole family loves it! We did use the herb/galic feta cheese for a little extra spice.