Updated Nov 24, 2014Chatelaine
- Preheat oven to 475F. Slice peppers into thick wedges. Place on a large baking sheet. Drizzle with oil and sprinkle with half of salt and some pepper. Toss to mix and push to one side.
- Cut cheese into 4 sticks. Sprinkle both sides of each chicken cutlet with remaining salt and more pepper. Then top each with a piece of cheese. Sprinkle all but 1 tbsp green onion over cheese and cutlets.
- Fold each cutlet in half to cover filling. Brush tops lightly with oil. Roast in centre of oven until chicken is golden and peppers are tender, about 20 min. Serve sprinkled with remaining green onion.
Chicken cutlets are boneless and skinless pieces that have been flattened, making them easy to pan-fry.