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This is one of my family’s favorite chicken recipes, and I hoped it would cook within the allotted 30 minutes. To me, the sides make the meal, so adding two delicious nutritious veggies that I could cook within 20 minutes enabled me to plate a full meal that was colorful and creative. A Food Fight, Round 7 recipe.
6 butterflied chicken cutlets
3 tablespoons Gefen Mayonnaise
1 tablespoon mustard
1/2 teaspoon garlic powder
pinch of pepper
6 slices Meal Mart Pastrami
1/3 cup Fiordifrutta apricot jam
2 tablespoons Glicks Soy Sauce or coconut aminos
1 teaspoon oil
1 teaspoon garlic salt
1/2 teaspoon pepper
1/2 teaspoon Tuscanini Sea Salt
2 tablespoons avocado or olive oil, divided
1 onion, diced
32 ounces (910 grams) fresh pre-riced cauliflower or Beleaves Riced Cauliflower (allow to defrost, or add three minutes cook time)
salt, to taste
pepper, to taste
garlic powder, to taste
1 small onion, sliced
1 shallot, sliced
1/2 red pepper, sliced
1/2 orange pepper, sliced
1/2 yellow pepper, sliced
1 cup fresh kale
1 cup fresh spinach
1 (6-ounce/170-gram) package sliced portobello mushrooms
1–2 tablespoons avocado oil
garlic powder, to taste
salt, to taste
pepper, to taste
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Mix mayonnaise, mustard, garlic powder, and pepper and rub on one side of each chicken cutlet. Layer the pastrami slices on top, roll up the cutlets tightly, and place them in a baking dish.
Combine the glaze ingredients and brush it over the rolled cutlets. Bake for 25 minutes. Remove from oven and grill for about one to two minutes on each side.
In a medium-sized frying pan, heat one tablespoon oil. Sauté onion over low heat until golden brown. Transfer the onion to a bowl and set it aside.
Heat another half tablespoon of oil in the frying pan and add half the package of riced cauliflower. Cook the cauliflower covered for four to five minutes, then uncover and cook for six to eight minutes until lightly browned, stirring every few minutes. Remove the cauliflower from the pan, then repeat with remaining oil and cauliflower. Combine the riced cauliflower with the sautéed onion. Season to taste.
Heat oil in a large frying pan. Add onions and shallots and sauté covered for three to four minutes. Add multicolored peppers.
In a separate pan, sauté sliced portobello mushrooms in a small amount of oil.
Combine all the vegetables in one pan and season to taste with garlic, salt, and pepper. Add fresh chopped kale and spinach right before serving to allow the greens to wilt, rather than cook down.
Rorie prepared this recipe during Food Fight Final Four. Watch the episode here.
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Freezing Pastrami- Stuffed Cutlets Firstly, congrats Rorie on FF!
Does this recipe freeze well? Would you freeze raw, parbaked, or ready?
Thanks!
Either way I think it should be fine. It will taste fresher if you freeze it raw.
Best chicken pastrami roll ups! Super moist.