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
- 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.
Video
Nutrition
Serving: 1piece of seasoned chicken without filling, Calories: 195kcal, Carbohydrates: 1g, Protein: 24g, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.01g, Cholesterol: 73mg, Sodium: 277mg, Potassium: 437mg, Fiber: 0.5g, Sugar: 0.1g, Vitamin A: 52IU, Vitamin C: 1mg, Calcium: 23mg, Iron: 1mg