"Breaded" Chicken Cutlets stuffed with Sweet Basil and Roasted Garlic

Breaded and ready to go in the oven!

Chicken breast sliced in half, and pounded into a cutlet. Then topped with the fresh basil and roasted garlic puree

This was a hellish week of cravings on Ideal Protein. I made chocolate covered toffee pretzels for a halloween function, and boy was I crazy for doing so! The smell permeated the house and I became quite the grouch since I could not partake! Next time, I will pick up a bag from the store (gasp, I know-- I too, hate buying pre-made items to take to a function) simply for the sake of keeping my sanity and willpower. While Halloween was a grump fest, I decided I would not let it get me down for the rest of the week ( and it did not- weigh-in day was today and I lost 3.6lbs!). 

SO, I came up with this recipe for dinner one night and apparently, I am obsessed with the ENDLESS possibilities of the  UNRESTRICTED garlic & herb chips!- I decided to shake things up a bit and do a “breaded chicken” - WOWZA, this will be a week night fav!

Ingredients:

1. (1) IP packet of Garlic & Herb Chips (crushed into crumbs- I use a ziploc bag and rolling pin)
2. 8 oz of chicken cutlets ( to make fresh, from breasts: see how to instructions, here) 
3. 2 t. EVOO, split in half
4. 2 T. fresh minced oregano
5. 2 T. fresh minced parsley
6. 1/2 c. basil leaves (washed)
7.  1 whole garlic roasted- (meat removed) (see recipe here)
8. 2 drops of lemon juice OR light squeeze of fresh small lemon
9. S+P (to taste)

Directions: 

1. Preheat oven to 400 degrees. 
2. In food processor, combine: basil, garlic, 1t. EVOO, lemon juice and S+P. Puree for 20 seconds. 
3. Next, in shallow medium-sized bowl combine: IP garlic & herb chips, with fresh oregano and parsley, thus forming a “bread crumb topping”.
4. On wax paper, lightly brush chicken cutlet with remaining EVOO.
5. Place EVOO side down in the combined “breadcrumb” topping. Press cutlet light into mixture, once this has been done remove cutlet from bowl and place on wax paper (breaded side down). 
6. Remove basil-garlic mixture from food processor, spoon 1-2 t. of puree onto (naked side) cutlet.
7. Next, lightly roll the chicken cutlet from smallest end, towards largest forming a “stuffed” chicken cutlet. 
8. Place chicken cutlet in lightly sprayed Jelly Roll Pan  or in rectangular 9x9 oven-safe stoneware.
9. Repeat steps 3-7 until all cutlets have been prepped (  8 oz should make between 4-6 stuffed chicken cutlets)
10. Spray cutlets lightly with PAM/ EVOO spray.
11. Bake in oven for 18-20 minutes, or until temperature of chicken is 190degrees. Breadcrumb topping should be light golden brown
12. Enjoy!