Stuffed chicken cutlets with passion fruit sauce
Tender julienned veggies tucked into a sweet and savory chicken cutlet.
I always thought passion fruit was indigenous to Israel – and it’s all Avi Almogi’s fault, along with a couple hundred other volunteers at the Israel Exotic Fruit Association. The group brings in exotic fruit strains from around the world and helps them acclimate to the Israeli climate. This results in an almost unlimited, and quite exotic, range of Israeli cuisines.
In this stuffed chicken recipe, I’ve merged some unusual partners – sautéed cabbage with broccoli and carrots, seasoned liberally with pepper, and topped with the uniquely identifiable flavor of lightly sweet and very flavorful passion fruit glaze. Thanks, Avi!
- 8 boneless chicken thighs*
- 1 cup cabbage shreds
- 1 cup carrot shreds
- 1 cup broccoli slaw**
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 8 ounces passion fruit sauce***
Preheat oven to 350. Line a baking pan with parchment paper.
Spray frying pan with non-stick spray, and sauté carrots, cabbage and broccoli until tender (about 5 minutes). Season with salt and pepper.
Lay out chicken pieces, place a spoonful of veggies over each one, and roll up. Place in pan seam side down. Reserve extra veggies for garnish.
Brush with passion fruit sauce, and bake covered for 25 minutes. Baste and add more sauce, if needed.
Bake another 5-10 minutes uncovered (cut a cutlet in half to check for doneness after 5 minutes)
Serve hot, with extra sautéed veggies spooned over the cutlets.
*You can also use white chicken cutlets in this recipe. Bake 45 minutes covered, then uncover, baste well, and cook another 15-20 minutes uncovered. Slice and check for doneness.
**Broccoli slaw can be found in most supermarkets produce section near the bagged vegetables. If you can’t find it, just double up on the shredded cabbage.
***You can find passion fruit sauce wherever Israeli products are sold, or at this website.
Related Topics: Meat and Poultry