Recipe Stuffed Chicken Cutlets with Sun-Dried Tomatoes and Mustard

Preheat the oven to 190 °C.

Prepare your chicken cutlets: Between two sheets of plastic wrap or parchment paper, lightly pound them with a meat mallet or rolling pin. This will help tenderize your meat.

Slice your mozzarella.

Make a slit in the thickness of the chicken cutlets so that you can stuff them. Open the cutlets, place a generous spoonful of mustard to cover the entire inside of the chicken fillets. Add slices of mozzarella along the length, then place sun-dried tomatoes on top. Close the cutlet tightly. Feel free to use a toothpick to secure everything.

Heat a pan, add a little butter and the garlic cloves - they will flavor the chicken as it cooks. Brown the chicken fillets for 2 to 3 minutes on each side.

Place the cutlets in a dish, pour the cooking butter and the garlic cloves on top. Bake for 10 to 15 minutes.

To finish, serve with a nice fresh salad.