Stuffed Chicken Cutlets (Oamc)

From FREEZE IT in "Everyday Food". An elegant recipe for supper from the freezer. Use 6 boneless skinless chicken breasts, if desired.

• Ready In: 50 mins
• Serves: 8

Ingredients

• 8  ounces feta cheese
• 1⁄2 cup  roasted red pepper, rinsed and patted dry
• 3  scallions, thinly sliced
• 1  teaspoon oregano
• 1  teaspoon basil
• 16  chicken cutlets
•  salt and pepper, to taste
• 2  cups tomato sauce (optional)

Directions

1. Combine feta, peppers, scallions, oregano, and basil in a medium bowl.
2. Place cutlets on a flat surface, smooth side down. Spoon about 2 tbsp of feta mixture into the center of each cutler and the fold short sides in and then long sides creating a packet. Arrange packets, seam side down on a wax paper lined baking sheet making sure they do not touch each other. Freeze until firm-about an hour. Place into a ziploc bag, label and date. These can be frozen up to 8 weeks.
3. To serve: preheat oven to 400°F
4. Lightly grease two baking sheets and place frozen cutlets, seam side down. lightly season with salt and pepper and bake for 30-40 minutes or until chicken is cooked through. If desired, top with warmed tomato sauce.