Home Recipes Tuscan-Style Stuffed Chicken with Roasted Pepper Pan Jus

Tuscan-Style Stuffed Chicken with Roasted Pepper Pan Jus

Total Time: 85 mins.
Prep Time: 40 mins.
Cook Time: 45 mins.
Serves: 8 servings


30mL (2 tbsp) butter
15mL (1 tbsp) fresh sage, chopped
Salt and pepper to taste
400g (1 bag) Europe’s Best® Tuscan Inspired Blend, frozen
125mL (½ cup) feta cheese, crumbled
150g/5oz each (8) chicken cutlets
15-30mL (1-2 tbsp) olive oil
Salt and pepper to taste
125mL (½ cup) ) All Purpose Flour
2mL (½ tsp) each paprika, garlic powder and salt
15mL (1 tbsp) olive oil

Pan Sauce:
1 shallot, finely chopped
15mL (1 tbsp) sage, finely chopped
250mL (1 cup) chicken stock
8 Europe’s Best Roasted Red and Yellow Parrilla Peppers, frozen


1.  Melt butter over high heat in large skillet. 
2.  Add sage, salt and pepper and cook until fragrant, about 2 minutes. 
3.  Add frozen vegetables and cook according to package directions for stovetop. 
4.  Reserve in bowl and cool. 
5.  Add feta cheese, reserve. Meanwhile, wipe pan dry. 
6.  Place chicken cutlets on work surface and sprinkle with salt and pepper.
7.  Place about ¼ cup (50mL) vegetable mixture on shorter side of each cutlet.
8.  Roll chicken from shorter end (jelly roll style) and secure with toothpicks.
9.  Combine flour, paprika and garlic powder and salt in shallow bowl.
10.  Dip each stuffed chicken breast in flour, shaking off excess.
11.  Heat 1 tbsp (15mL) olive oil in skillet over high heat.
12.  Brown chicken breasts in batches, if necessary, turning to ensure even browning.
13.  Remove from pan (chicken will not be cooked through at this point).
14.  Add shallot and sage to pan and sautee about 1 minute.
15.  Add chicken stock and stir to pick up any bits from bottom.
16.  Place partially cooked chicken back into pan, bring to a boil, reduce heat to simmer, add peppers and cover.
17.  Cook an additional 8-10 minutes, or until juices are clear.
18.  Carefully remove all toothpicks and slice each chicken parcel diagonally.
19.  To serve, arrange chicken spirals on plate and garnish with pan sauce and peppers.