Thanksgiving Leftovers, Stuffed Chicken Rollatini
If you have leftovers from Thanksgiving on hand and don’t know what to do with them; make this thanksgiving leftovers, stuffed chicken rollatini.
The tender chicken cutlets are the perfect vessel for wrapping up the tasty leftovers. Plus, the added protein is a welcome sight after loading up on delicious holiday recipes.
Ingredients Needed
Chicken Breasts – You’ll need one pound of chicken breasts for this recipe. That’s typically two breasts. I like using Smart Chicken’s thin sliced cutlets, but you can also use their chicken breasts and butterfly them. In either case, be sure to pound the chicken thin so you can add more filling and easily wrap it all up. Toothpicks or wooden skewers are a great way to hold the chicken cutlets closed during baking.
Avocado Oil – Coat the chicken in avocado oil before baking. Make sure it slightly coated on both sides.
Seasoning – Season the chicken with a combination of Italian seasoning, salt, black pepper, garlic powder, and onion powder. Make sure it’s well coated on both sides.
Leftovers – You can fill the chicken with whatever leftovers you have handy. I used my homemade stuffing, easy cranberry sauce, and leftover gravy. However, mashed potatoes, candied sweet potatoes, or leftover vegetables would all work well too.
How to Make Thanksgiving Leftovers, Stuffed Chicken Rollatini
Preheat the oven to 350 degrees. Line a baking tray with parchment paper. Butterfly two chicken breasts into four cutlets and pound them thin.
Once the chicken is pounded thin, place it on the prepared baking tray and pat it dry with a paper towel. Drizzle it with avocado oil and rub the chicken with the spice blend. (salt, black pepper, Italian seasoning, garlic powder, onion powder)
Once it’s well coated on both sides, add your thanksgiving leftovers. I used leftover stuffing and cranberry sauce. Roll the chicken closed and secure it with a toothpick.
Bake for 25-30 minutes or until the chicken reaches an internal temperature for 165 degrees to ensure doneness. Remove from the oven and top with warmed leftover gravy. Enjoy. Looking for more leftover ideas? Try my Leftover Stuffing Waffles.
Thanksgiving Leftovers, Stuffed Chicken Rollatini
Ingredients
- 1 lb. chicken breasts, 2 breasts, butterfly into 4 cutlets, pound thin
- 2 tablespoons avocado oil
- 2 teaspoons Italian seasoning
- ¼-½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- leftover stuffing
- leftover cranberry sauce
- leftover gravy
Equipment
- 1 baking tray lined with parchment
- 1 mallet to pound chicken
- 1 sheet saran wrap to cover chicken when pounding
Instructions
How to Make Thanksgiving Leftovers, Stuffed Chicken Rollatini
- Preheat the oven to 350 degrees. Line a baking tray with parchment paper. Butterfly two chicken breasts into four cutlets and pound them thin.
- Once the chicken is pounded thin, place it on the prepared baking tray and pat it dry with a paper towel. Drizzle it with avocado oil and rub the chicken with the spice blend. (salt, black pepper, Italian seasoning, garlic powder, onion powder)
- Once it’s well coated on both sides, add your thanksgiving leftovers. I used leftover stuffing and cranberry sauce. Roll the chicken closed and secure it with a toothpick.
- Bake for 25-30 minutes or until the chicken reaches an internal temperature for 165 degrees to ensure doneness. Remove from the oven and top with warmed leftover gravy. Enjoy.
