Cheese-Stuffed Chicken

Name: Cheese-Stuffed Chicken
Ingredients: 6 boneless skinless chicken cutlets, pounded to even thickness (about 2 lbs); 6 ounces herbed cheddar cheese, cut in 3 x 1/2 inch chunks; 1 tablespoon roasted garlic seasoning; 1 bunch mustard greens, steamed; 1 lb new potato, sliced; 2 teaspoons chopped fresh tarragon; 12 teaspoon salt

7 ingredients

6 steps

Ingredients

6 boneless skinless chicken cutlets, pounded to even thickness (about 2 lbs)
6 ounces herbed cheddar cheese, cut in 3 x 1/2 inch chunks
1 tablespoon roasted garlic seasoning
1 bunch mustard greens, steamed
1 lb new potato, sliced
2 teaspoons chopped fresh tarragon
12 teaspoon salt

Directions

1

Place cheese in center of each cutlet; roll up.
2

Season chicken.
3

Line bamboo steamer basket with mustard greens; arranging into six distinct beds.
4

Place rolled chicken, seamed side down on greens in top portion of steamer.
5

In bottom of steamer, combine potatoes, tarragon, and salt.
6

Cover steamer and set over boiling water; steam 15 minutes or until cutlets are cooked through.