Description
Juicy chicken cutlets rolled around a creamy cottage-cheese and pepper filling, then baked with cheddar on top. Ready in 25 minutes!
Ingredients
- 2 large chicken breasts, sliced thin lengthwise (about 4 cutlets)
- 1 cup cottage cheese
- 1/2 cup bell peppers, sautéed and diced (mix colors)
- 1/2 cup shredded cheddar cheese
- 1 tsp fajita seasoning
- 1 tbsp lime juice
- 1/2 tsp garlic powder
- Salt & pepper to taste
- Olive oil spray
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- In a bowl, mix cottage cheese, half the cheddar, sautéed bell peppers, fajita seasoning, and lime juice. Blend slightly if you want it creamier.
- Pound chicken cutlets to 1/4-inch even thickness. Season with salt, pepper, garlic powder.
- Spoon 2-3 tbsp of the cottage cheese mixture onto each cutlet and roll tightly. Place seam-side down in dish.
- Top with remaining cheddar. Bake 22-26 minutes until chicken is cooked through (165°F internal) and cheese is bubbly.
- Squeeze fresh lime on top and rest 5 minutes. Garnish with cilantro.
Notes
Use rotisserie chicken seasoning blend for extra flavor. Great with rice or in a low-carb tortilla. Keeps 3 days in fridge.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex